Chocolate Covered Pretzel Peanut Butter Brownies

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These peanut butter frosted fudgy brownies are the ultimate sweet & salty treat!

Chocolate Covered Pretzel Peanut Butter Brownies - the ultimate brownie treat!

It’s no secret that the combination of chocolate and peanut butter could rule the world.  I’m actually 100% convinced that a scoop of peanut butter studded with chocolate chips can solve any and all of life’s problems… but whatever.

But what about the combination of peanut butter, chocolate, AND salty pretzels?  This, my friends, takes things to a whole other unworldly level. Chocolate Covered Peanut Butter Pretzel Bites are what heaven is made of.

Today I bring you yet another version of heaven.  A chocolate-in-your-face, peanut-butter-stuck-in-your-teeth, salty-sweet-pretzely-fudge-brownie-insanity-of-sorts.

Chocolate Covered Pretzel Peanut Butter Brownies - the ultimate brownie treat!

Let’s take apart these bad boys layer-by-layer for a sec. I made the brownie layer from scratch. If I’m feeling lazy and short on time, my favorite boxed brownie mix is Ghirardelli Dark Chocolate boxed brownie mix.  The chocolate flavor doesn’t necessary taste like “dark chocolate,” it is just very rich and fudgy.  I find that these boxed brownies really do taste homemade, too!

A brownies’ main ingredients are chocolate, flour, sugar, and eggs.  They may be made with cocoa powder or solid chocolate.  If using cocoa powder, you typically will need more fat in the batter because cocoa powder does not contain the cocoa butter that solid chocolate does. I’ve made brownies both ways and I truly don’t have a preference over cocoa powder or solid chocolate.  It’s chocolate mixed with butter… and it’s good.  My brownie recipe uses solid chocolate.

Brownies may be cake-like, fudgy, chewy, moist, frosted, or plain.  I prefer my brownies so chewy and so fudgy that they taste like a dense chocolate frosting you can eat with a fork.  If I wanted a cake-like brownie, I would eat a piece of chocolate cake.  The fudginess in my brownie recipe relates to the small amount of flour.  More flour = a more cake-like brownie.

The peanut butter frosting I used is thick.  It’s made with only 3 ingredients: peanut butter, salted butter, and confectioners’/powdered sugar.  There are no liquids to thin it out. Just a simple, thick frosting exploding with nothing but peanut butter flavor. A perfect accompaniment to my dense fudge-like brownies.

Chocolate covered pretzels finish the brownies off with a nice salty/sweet crunch.  You can make your own using small pretzel twists or you can buy them.  I made the chocolate pretzels myself by melting 2 oz of a semi-sweet Bakers melting chocolate bar (which is the same chocolate I used in the brownies) in a medium bowl and throwing about 25 pretzel twists in.  I stirred the pretzels around until they were mostly coated and let them chill while I made the brownies.

The pretzels don’t have to be perfectly covered in chocolate because they will be crushed up for the topping.

Chocolate Covered Pretzel Peanut Butter Brownies - the ultimate brownie treat!

These brownies are the ultimate chocolate/peanut butter/pretzel indulgence.  Put your healthy eating to the side and spoil yourself!

I kept the brownies in the fridge to avoid the chocolate pretzels melting in the 100 degree weather.  Serve with a scoop of vanilla ice cream and it’s the perfect way to cool down and beat this summer heat.  A small piece is perfectly enough to satisfy even a monstrous peanut butter/chocolate craving.

Chocolate Covered Pretzel Peanut Butter Brownies

Makes 24-30 squares, depending how large you slice them. Brownies stay fresh stored in the refrigerator for 1 week.


Homemade Brownies

(or use your favorite boxed brownie mix)

  • 1/2 cup (1 stick) salted butter
  • 8 ounces coarsely chopped semi-sweet chocolate (I used 1 8oz Baker's melting chocolate bar)
  • 1 and 1/4 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon salt

Peanut Butter Frosting Layer

  • 1/2 cup (1 stick) salted butter, softened to room temperature
  • 1 cup creamy peanut butter
  • 1 - 2 cups confectioners' sugar

Easy Chocolate Covered Pretzels

(or use store-bought chocolate covered pretzels)

  • 25 mini pretzel twists
  • 2 oz (1/2) of a Bakers semi-sweet melting chocolate bar


  1. Make the chocolate covered pretzels first. In a medium bowl, break up and melt the 2 oz of baking chocolate in the microwave for 30 seconds. Stir. Continue microwaving in 10 second intervals until completely melted. Toss the pretzels into the melted chocolate and stir around until they are mostly coated. They don't have to look perfect because you will break them up any way. Chill the pretzels while you make the brownies.
  2. Preheat oven to 350 degrees. Spray 11 x 7 inch baking pan (or 13 x 9 inch baking pan for thinner brownies) with cooking spray. Set aside. Melt butter and semi-sweet chocolate in a medium saucepan on medium heat, stirring constantly (about 6 minutes). Remove from heat and let cool to room temperature (about 15 minutes).
  3. Stir sugar into cooled chocolate/butter mixture until combined. Add in the eggs one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour and salt. Pour batter into prepared pan, smoothing the top with a knife. Bake for approx 35 minutes, until a toothpick comes out *almost* clean.
  4. While the brownies are baking, prepare peanut butter frosting layer. Using an electric handheld or stand mixer, cream the butter and peanut butter on medium speed until completely smooth and no more chunks of butter are visible. Slowly mix in confectioners' sugar, starting with just one cup. Add more confectioners' sugar if needed. You want a very thick frosting layer. I used about 1.5 cups.
  5. Once brownies are done in the oven and completely cooled (about 1 hour of cooling time), frost with peanut butter frosting. Chop up your chocolate covered pretzels and layer them on top of the frosting, gently pressing them down so that they stick. Refrigerate brownies for about 30-60 minutes until the frosting "sets" on top of the brownies. Cut into squares and enjoy!

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Try my Peanut Butter Cup Pretzel Cheesecake Bars next!

Peanut Butter Cup Pretzel Cheesecake Bars





  1. I’m drooling all over my keyboard! Strangely enough, I ran across this recipe accidentally although I’ve been looking for a brownie recipe that uses semi-sweet instead of unsweetened chocolate. And since I’m a chocolate peanut butter lover who also thinks a bite of it can solve all your problems, this brownie is perfect for me! Can’t wait to bake it in my new silicone pan. Thanks so much!

    1. hi Vespa – I am glad you accidentally stumbled upon my recipe! 🙂 I need a silicone pan. You are very welcome, let me know how they turn out!

  2. oh, my, these are amazing. I used sunflower seed butter instead of p.b., since we have peanut allergy in the house. Still wonderful. I can’t stop eating them.

  3. These were SO incredible!!!! I absolutely loved them. A guest tried them last night and said, “these are the best brownies I’ve ever had.” : ) Thanks so much for the great recipe! I LOVE your blog and your beautiful photos!

  4. In the process of making these; currently waiting for the brownies to cool off. It looks so good but the wait is killing me!

  5. Oh boy! I just made these today and they are beyond amazing! The salty pretzel is the perfect topping to the peanut butter frosting! These are not too sweet and unfortunately so yummy I could eat the whole batch! They look so beautiful too! Can’t wait to share these with friends!

  6. Want to try these, but I only have choc chips and not baking chocolate, do you think they would be ok to use? (the day before Thanksgiving, I’d rather stay away from the grocery store) and on top, I was thinking about salted peanuts instead of pretzels (only because I’m too lazy to make choc covered pretzels lol), do you think that would still be delish?

  7. Hi Sally! I absolutely love your blog. My friend Alexandra Riter told me about your blog years ago. I love to cook but have always evaded baking… until I tried one of your recipes! I’m addicted to your Triple Chocolate Pretzel Brownies and am excited to try this recipe for a Christmas get together I’m hosting on Friday. Could I use unsweetened cocoa powder instead of the baker’s chocolate in this recipe? And if so, how much cocoa powder? Does that affect the amount of flour I should be using or baking time? Thank you!! I can’t wait to serve these!!

    1. Hi Kristina! I love Alex! She and I were good friends in high school and now she has two beautiful children. 🙂 Anyway, I don’t suggest altering this homemade brownie recipe. You could, however, use the Triple Chocolate Pretzel Brownie batter recipe and leave out the chocolate covered pretzels. Use that as the brownie base for this recipe. That recipe uses cocoa powder.

  8. My church lifegroup’s food theme this week is “best of blogs” and I’ve been told I can’t make something from my own blog (people get intense about winning the food prize, haha!). Heaven knows how hard it is for a food blogger to pick one thing to make from the entire world of blogs but these are definitely pushing the top of my list. The pictures alone are making me hungry! 🙂 I’ll let you know if I make them and how much people love them!

    1. Erin, my friend. These brownies will be a huge hit with your life group’s best of blogs week. I say that with 100% certainty! I haven’t made them in awhile and now you’ve inspired me to make them again as a Super Bowl treat. I know you’ll be watching!!

  9. I am sitting on my sailboat in the Bahamas surfing the Net and stumbled upon this recipe. Exactly what my sweet tooth was looking for today! The brownies are in the oven cooking and the Peanut Butter “Fantastic” Frosty is sitting in a bowl waiting for it to do its magic. Can’t wait to sink into the sunset while eating these brownies tonight.
    Keep up the wonderful yummmmmmminess and hard work. I look forward to exploring your website to find other tidbits of delight.

    1. Thanks for the sweet comment Julie – all the way from the Bahamas. A little jealous of your sailing adventure right now!

  10. OMG!! you are so amazing Sally!!!
    you are like the Goddess of Baking!!
    wont missed any of your recipe 🙂

    so glad that i found your web

  11. Hi Sally!
    I was wondering if I doubled this recipe and turned it into a layered cake, would it be too heavy and dense to be like a chocolate cake?


  12. My landlord sent me a link to this as a not so subtle hint…lol. I made it for him and U’s today. Just waiting for it to cool

  13. I don’t like dark chocolate (I guess I like my chocolate as unhealthy as I can get it!), but love dense and fudgy brownies!!! These look amazing! What would you recommend to do to keep the texture? Use a lighter chocolate or add more sugar?

    1. Marie, instead of semi-sweet chocolate I recommend using milk chocolate for the brownies. No need to change the amount of sugar.

  14. Recipe looks so delicious! Do you think using unsalted butter vs. salted will make a difference for both the batter and frosting?

    1. Yes– if you use unsalted butter, I suggest adding 1/4 extra teaspoon of salt to the brownies and 1/8 teaspoon salt to the frosting.

      1. Thanks! I’m planning to make it next week but won’t be able to serve until the next day. Should I keep in the refrigerator until then or just the 30-60 min for the frosting is enough to keep it solidified?

      2. I would keep them in the refrigerator overnight then bring to room temperature before cutting/serving.

  15. This sounds very interesting for people with my condition, anosmia. Anosmics cannot smell and only taste four things.. that which the taste buds can taste (all the rest is from smell) sweet, salty, bitter, and sour.  What we have remaining with eating to enjoy on occasion is texture (crunchy, gooey, etc) and sensation (heat from peppers, cool from dairy or mint, etc). This provides a crunchy texture with a gooey/crumbly brownie ALONG WITH the tastes of sweet and salty. Thank you!

  16. Can I leave the completed brownies in the refrigerator over night? I have finished baking and topping them but I am eating them tomorrow so can I do this? 

  17. Hii I love your recipes, they helped me do something with the huge jar of pretzels I had.
    If you could post your recipie of homemade brownies in the chocolate covered pretzel peanut butter brownies recipe, I would really appreciate that.
    Thanks much love

  18. I would recommend using a higher quality chocolate than just Bakers to cover the pretzels.  I found the slightly coated chocolate pretzels overwhelming the taste of the brownie itself at times when you bit into it. So I added some chopped up mini Reese’s peanut butter cups to the pretzel topping which resolved the issue and made the topping look awesome. 

    Thanks a lot for the recipe, Sally.  

  19. Can I use semi sweet chocolate chips or milk chocolate for the pretzel part?

    Thank you so much! Can’t wait to make this for thanksgiving!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally