Pretzel Pb Brownie Sundae Recipes

PRETZEL BROWNIE BARS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). In medium bowl, mix crust ingredients. Press in ungreased 13x9-inch pan. Bake 8 minutes; cool 10 minutes.
• In medium bowl, stir brownie ingredients until blended. Carefully spread batter over cooled crust. Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely on cooling rack, about 1 hour.
• In medium bowl, beat powdered sugar, 2 tablespoons butter, melted chocolate and the vanilla with electric mixer on low speed until combined. Beat in 1 tablespoon milk until blended. Beat in additional milk, 1 tablespoon at a time, until frosting is desired spreading consistency. Frost cooled brownies; sprinkle with crushed pretzels. Cut into 8 rows by 4 rows.

PRETZEL PEANUT BUTTER BROWNIES

Steps:

• Preheat oven to 350F/175C. Line an 8×8-inch baking pan with parchment paper, leaving enough overhang on the sides for lifting the brownies out after baking.
• To make the pretzel crust: In a medium bowl, mix crushed pretzels and sugar. Add melted butter and mix until evenly moistened. Place in prepared pan and bake for 8-10 minutes until golden. Set aside to cool before adding brownie batter.
• To make the brownies: In a large heat-proof bowl, place chocolate and butter. Heat in the microwave in 20- to 30-second intervals, stirring in between each interval, until melted (or set it over a saucepan of simmering water, stirring occasionally, until melted). Add sugar and whisk until combined. Add eggs, one at a time, and whisk just until combined. Add flour and salt and fold, using a rubber spatula, just until combined. Fold in pretzels.
• Pour batter into prepared pan and smooth the top. Spoon dollops of peanut butter on top of brownie batter (small ones, so they won't sink). Then, using a knife or skewer, gently swirl the two batters together to get a marble effect. Top with some more pretzels if you like. Bake for 20 minutes, until the edges are set but the center is still very soft. Be careful not to overbake. A toothpick inserted into the center of the brownies should come out moist, not dry. While still in the pan, place brownies on a wire rack to cool completely, then refrigerate until completely set for easy cutting. Lift brownies out of the pan using parchment paper and cut into squares.
• Store brownies at room temperature or in the fridge in an airtight container for up to 3 days.

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.

SALTED PRETZEL BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking pan.
• In a medium-large saucepan, melt the butter with the bittersweet chocolate over low heat, whisking occasionally until smooth and melted. Sprinkle in the cocoa powder and whisk to combine. Remove the pan from the heat and allow to cool for about 5 minutes.
• Stir the sugar and vanilla into the chocolate mixture until just combined. One at a time, stir in the eggs. Gently stir in the flour until halfway incorporated. Add the chocolate chips and stir just until combined.
• Sprinkle half of the pretzels in the bottom of the prepared baking pan. Pour the batter (it will be very thick!) in the pan over the pretzels. Spread to even out the top and arrange the remaining pretzels all over the top.
• Bake for 40 minutes, then check the brownies with a toothpick. If overly gooey/messy, return the pan to the oven for 5 to 10 more minutes, being careful not to burn the edges. Allow to cool completely (important!), then cut into small squares.