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Peanut Butter-Pretzel Brownies
Peanut Butter-Pretzel Brownies add a salty, crunchy twist to brownies with plenty of peanut butter and chopped pretzels.
Ingredients
- 1/2 cup (113 g) unsalted butter
- 6 ounces (170 g) bittersweet chocolate, roughly chopped
- 1 cup (120 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (127 g) creamy peanut butter
- 1 cup (80 g) chopped pretzels
Instructions
- Preheat oven to 350° (175°C). Lightly grease an 8-inch square baking pan. Line with parchment paper (or foil), leaving a couple of inches of overhang on two sides. Grease parchment.
- Place the butter and chocolate in a microwave-safe bowl. Microwave at half power in 30-second intervals until butter is melted and chocolate melts when stirred. Stir to combine. Transfer to a large mixing bowl and set aside to cool slightly.
- Whisk together the flour, baking powder, and salt. Set aside.
- Add the sugar to butter/chocolate mixture, and mix well. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
- Place the peanut butter in a small microwave-safe bowl. Heat for 20-30 seconds, or until it can be easily stirred. Add to the chocolate mixture, and mix until combined.
- Gradually add the flour mixture, mixing just until combined. Stir in about 3/4 of the pretzels.
- Transfer the batter to the prepared pan and spread evenly. Place the remaining pretzels over the top of the batter, and press down gently into the batter.
- Bake 40-45 minutes, or until a pick inserted into the center comes out with moist crumbs attached. Cool completely in the pan on wire rack.
- Using overhanging parchment, lift the brownies from the pan onto a cutting board. Using a sharp knife, cut into bars.
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