Peanut Butter Brownies With Pretzel Crust Recipes

PEANUT BUTTER BROWNIES WITH PRETZEL CRUST

Steps:

• Preheat oven to 350 F and prepare a 9x9 inch pan with parchment paper both ways for easy removal. Place the pretzels into a food processor and pulse until small crumbles form. Add in the melted butter and sweetener and pulse until combined. Press the crust into the bottom of the pan and bake for 5-6 minutes. Remove and let cool.
• In a microwave safe bowl, melt the chocolate and coconut oil together until smooth. Set aside to cool. Meanwhile, in a mixing bowl, stir together the cocoa powder, sweetener and salt. Add in the eggs and vanilla and stir until combined. Add in the chocolate mixture and continue mixing until incorporated. Transfer the batter to the prepared pan.
• In another bowl, mix together all peanut butter swirl ingredients until smooth. Randomly spoon dollops of peanut butter over the brownies and run a knife through the batter to draw a swirl. Do not mix up too much. Bake for 17-20 minutes. The brownies will seem undercooked but they will continue to cook once you remove them. Immediately top with pretzels and let cool before serving.

PEANUT BUTTER BROWNIES WITH SALTED PRETZELS

Steps:

• For the brownies: Position a rack in the lower third of the oven and preheat to 325 degrees F. Butter a 9-by-13-inch baking pan and line with parchment paper, pressing the parchment into the corners and up the sides of the pan and leaving an overhang on 2 sides. Butter the parchment and dust lightly with flour.
• Melt the 1 stick butter in a small saucepan or high-sided skillet over medium-low heat. Add the chopped chocolate and cook, stirring constantly, until mostly melted. Remove from the heat and continue stirring until the chocolate is completely melted. Transfer to a large heatproof bowl, let cool for 10 minutes and then whisk in the eggs, water and vanilla.
• In another large bowl, combine the sugar, flour, cocoa powder, baking soda, baking powder and salt; whisk to combine. Transfer the dry ingredients to the melted chocolate then fold with a rubber spatula to combine. Pour the batter into the prepared baking pan. Set aside.
• For the topping: Stir together the peanut butter, confectioners' sugar and melted butter in a medium bowl until smooth.
• Spoon dollops of the peanut butter mixture on top of the brownie batter. Holding a butter knife vertically, swirl up and down and horizontally and vertically until the batter and topping are nicely swirled together. Sprinkle the chopped pretzels over the top.
• Bake until a toothpick inserted into the center comes out with just a few crumbs, about 35 minutes.
• Let the brownies cool in the pan on a wire rack for 30 minutes. Using the parchment "handles," lift the brownies out of the baking dish and transfer to a cutting board to cool completely before slicing into 12 bars.

TRIPLE-LAYER PRETZEL BROWNIES

Steps:

• Preheat oven to 400°. In a small bowl, combine pretzels, butter and sugar. Press into an ungreased 13x9-in. baking dish. Bake 8 minutes. Cool on a wire rack., Reduce heat to 350°. Prepare brownie mix batter according to package directions. Pour over prepared crust. Bake 35-40 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool completely on a wire rack., In a microwave, melt chocolate chips and peanut butter; stir until smooth. Spread over top. Refrigerate 30 minutes or until firm. Cut into bars. Store in an airtight container.