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.

Ingredients:

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

Directions:

  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

 

 

 

126 Comments

  1. You–and these brownies (OMG!) are beyond awesome. Chocolate covered pretzels to crush on top of already uber-decadent brownies? You think of all the little details and it shows 🙂 these are total fudgy perfection and I need a bite ASAP!!

    1. Thank you Hayley! And thanks for noticing all of the little details… a lot of time went into this post! You’re too sweet 🙂

  2. Ok, you have outdone yourself this time girl!!! Can I just say I love you? I want to face plant myself right into a pan of these awesome brownies!!! Fudgey brownies are the only way to go:-) I need to get these in my life immediately!!!

    1. love you too Jocelyn!! lol thank you so much. I’d love to face plant into the brownies with you! Is is a date?? 🙂

  3. Don’t even know where to begin…amazing!

    “dense chocolate frosting you can eat with a fork” – – you just described my perfect brownie and yes, if I wanted cakey I’d eat a piece of choc cake. When I want a brownie, i want a dense slab of fudge!

    And that frosting, not thinned out with anything, just butter, PB, and sugar…thick and perfect. I make mine the same way for these types of applications; I don’t want some thin little runny spread. I want thick, dense frosting that can stand up to that dense fudge factor. Awesome job on these!

    1. Thank you Averie! I love not only how thick the consistency of the frosting is, but how thick the actual layer is too! And yes, I need my brownies to be extraaaaa fudgy. 🙂

  4. You got it, girl. Brownies need to be fudgy. We are like pb/choc/choc covered pretzel soul mates! These are to die for. LOVE! PS: just made that frosting yesterday….drooooool

  5. Sally, you’re killing me. These look soooo yummy! That dense chocolate brownie is making my mouth water. Have you ever used carob? Do you think it tastes anything remotely like chocolate?

    1. I’ve never used carob. I’m kind of curious about it, though. I’m sure it tastes like chocolate but it may not have the same baking properties. I’d have to look into it Laura!

  6. You like your brownies just like I like mine, Sally–rich and fudgy! And holy cow, these look phenomenal! So I just have one question…will you move closer so you can share this stuff with me? Please?

  7. love dark chocolate and dense brownies! the topping just sounds amazing — i love your sweet & salty mixtures..they’re just the best flavor combination! what a great dessert — this would be eaten in a heartbeat at any get together!

    1. I brought them to a family get together this weekend and they disappeared Julie!! dark, fudgy, dense brownies are the only way to go 🙂

  8. Wow, wow, wow! You weren’t kidding about your chocolate/peanut butter kick!!! Thanks for telling me about it!

    All your pictures are so enticing. I particularly love your chocolate-dipped brownies. Gawd, I can almost taste them now!

    😀

  9. I’m awestruck Sally! If you could see me – my mouth is wide open and my eyes are just about popping out of my head! I would eat these until I went into a sugar coma!

    1. Thanks Reeni! you are so sweet. I look the same way as I stare at your recipes on the computer screen. Esp that cobbler from yesterday. 😉

  10. Pingback: CLP Book Tour & Spotlight: Brownie Fix by Ellen Cardona | Books in the Burbs
  11. Sally, these brownies are amazing. My family totally loved each bite!!! Thanks for all your recipes!!!

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