Chocolate Covered Pretzel Peanut Butter Brownies

Call it pregnancy cravings, but I admit I’m a chocolate and peanut butter fiend! There’s really no other combination that makes me as weak in the knees as chocolate and peanut butter. So when I found myself with an overwhelming craving for that delicious duo, I knew the exact recipe that would satisfy my craving. Sally from Sally’s Baking Addiction made some brownies a few months ago that had me wanting to lick my computer screen. I immediately bookmarked it knowing that sooner than later I would have to make them!

Chocolate Covered Pretzel Peanut Butter Brownies…just the name gets your mouthwatering! With three layers of rich and decadent goodness these brownies won’t last long! A chewy, fudgy, brownie topped with a creamy peanut butter frosting and topped off with salty chocolate covered pretzels. My chocolate and peanut butter obsession has now gone to a whole new level after trying these brownies.

Trust me, you might want to sit down when you take that first bite! ;)  I used a homemade brownie recipe as the base for these addicting babies, however, feel free to use your own favorite fudgy brownie recipe (just make sure that it’s baked in a 9×13-inch baking dish). Don’t say I didn’t warn you…these brownies are incredible. Make sure you have friends and family to share these babies with, otherwise, don’t blame me if you finish off the entire pan in one sitting! ;)

Chocolate Covered Pretzel Peanut Butter Brownies

A chewy, fudgy, brownie topped with a creamy peanut butter frosting and topped off with salty chocolate covered pretzels.

Yield: 24 brownies

Ingredients:

For the Chocolate Covered Pretzels:
25 mini pretzel twists
2 ounces Semi-Sweet Chocolate

For the Brownies:
1/2 cup (1 stick) butter
8 ounces bittersweet chocolate, coarsely chopped
3 large eggs
1 tsp vanilla extract
1 1/4 cups sugar
3/4 cup all-purpose flour
1/4 teaspoon salt

For the Peanut Butter Frosting:
1/2 cup (1 stick) butter, room temperature
1 cup creamy peanut butter
1 – 2 cups confectioners’ sugar, divided

Directions:

To make the chocolate covered pretzels, melt the chocolate in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat. Dip each pretzel into the melted chocolate and place on a parchment paper lined baking sheet. Chill in refrigerator until chocolate is set. Chop pretzels into small pieces; set aside.
Preheat oven to 350F. Butter the bottom and sides of a 9×13 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. Place another piece of parchment paper in the same manner, perpendicular to the first sheet. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
Place butter and chocolate in a medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until chocolate is melted and whisk until smooth. Remove from heat and allow to cool slightly, about 15 minutes. Add eggs and vanilla and whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined.
Transfer the batter to prepared pan, smoothing the top. Bake 25-30 minutes. Transfer pan to a wire rack to cool completely.
To make the peanut butter frosting, in the bowl of a stand mixer fitted with the paddle attachment, beat together the peanut butter, 1 cup powdered sugar, butter until smooth and creamy. Add up to 1 more cup of confectioners’ sugar if desired. Frost the brownies with the frosting. Sprinkle pretzel pieces over frosting, gently pressing them down into the frosting so that they stick. Cut into squares and serve.

Source: adapted from Sally's Baking Addiction

One Year Ago: Butternut Squash Soup       
Two Years Ago: Apple Walnut Crumb Bars