Peanut Butter Pretzel Brownies

These peanut butter pretzel brownies are a sure winner with both kids and grown ups! I’ve taken my classic chocolate brownie recipe and elevated it by adding a crunchy texture from the peanut butter and a smooth chocolate dipped topping. Decorated with a pretzel on the top they look and taste great as a snack or after dinner pudding!

I wanted to create some thing super easy to bake at home on a Friday afternoon, ready for the weekend. And the kids will love getting involved in making these peanut butter pretzel brownies.

My normal tip for brownies when using a standard square brownie pan is to always bake low and slow. However for these I tried something a little different and used a brownie pan with dividers for little individual cakes. This reduces the cooking time significantly, almost by half.

It also allowed the little brownies to cool quicker and we could tuck in straight away! The perfectionist in me also loved the uniform shapes it created!

I do recommend keeping the baking temperature low still and 140 degrees C fan is perfect to keep a gooey centre. 

You can still use a standard 20 x 20 cm square brownie pan for this recipe, you’ll just need to bake for around 1 hour at the same temperature.

EQUIPMENT

• 12 holed brownie pan OR

• 20 x 20 cm square brownie pan

INGREDIENTS

• 250 g butter

• 150 g crunchy peanut butter

• 200 g dark chocolate chips of chunks

• 250 g caster sugar

• 4 large eggs

• 1 tsp vanilla extract

• 120 g self raising flour

• 100 g dark chocolate for dipping/decorating

• 18 pretzels

INSTRUCTIONS

• Pre heat the oven to 140°C fan

• Grease and line your brownie pan

• Whisk together the eggs and sugar in a large bowl. A stand mixer is ideal for this. Set aside

• Place 200g of chocolate chips into a large heat proof bowl

• Place the butter in a saucepan and melt over a low heat. Pour the melted butter over the chocolate chips and stir until the chocolate has melted

• Pour the melted chocolate and butter into the mixing bowl with the eggs and sugar, add the peanut butter and vanilla extract and gently whisk to combine

• Add the self raising flour to the bowl and again gently mix until fully incorporated

• Add the mix to the brownie pan. If using the 12 hole pan, add around 2 tbsp of mix to each

• Bake in the centre of the preheated oven for around 30 minutes

• Once baked, remove from the oven and allow to cool for 10 minutes in the pan before removing each square and placing on a cooling rack

• Whilst the brownies are cooling, melt the remaining 100g dark chocolate in the microwave in short bursts

• Once melted and the brownies have cooled dip each brownie square into the chocolate and place back onto the cooling rack

• Top each with a pretzel to decorate

NOTES

You can also use a standard 20 x 20 cm square brownie pan for this recipe, just increase the baking time to around 1 hour at the same temperature.