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Peanut butter brownies with pretzel crust on a white plate
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Peanut Butter Brownies

Adapted from Betty Crocker
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Author: Dorothy Kern
Cost: 5

Ingredients

For the Crust

  • 2 1/2 cups pretzels
  • 3 tablespoons sugar
  • 1/2 cup (1 stick) melted butter

For the Brownies

  • 1/2 cup butter
  • 1 bag peanut butter chips
  • 1 1/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 eggs

For the Frosting

  • 4 tablespoons butter , softened
  • 1/2 cup peanut butter
  • 2 cups powdered sugar
  • 1 teaspoon vanilla
  • 2 tablespoons milk

Instructions

  • Heat oven to 350°. Line the bottom of a 9×13” baking pan with parchment paper.
  • Crush pretzels in food processor. Place in a medium sized bowl and add sugar and melted butter. Stir and press into the bottom of your pan. Bake for 8 minutes.
  • Meanwhile, melt butter and peanut butter chips in a medium saucepan over low heat, stirring constantly, just until melted. Remove from heat and cool slightly.
  • Stir remaining brownie ingredients together in a large bowl. Stir in peanut butter mixture. Spread over pretzel crust and bake about 30 minutes, until a toothpick comes out clean. Cool completely.
  • Make the frosting: Beat butter and peanut butter with a hand mixer. Beat in powdered sugar, vanilla, and milk. Mix until smooth and spread over cooled brownies. Cut into bars.

Nutrition

Calories: 501kcal | Carbohydrates: 61g | Protein: 7g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 470mg | Potassium: 138mg | Fiber: 1g | Sugar: 37g | Vitamin A: 653IU | Vitamin C: 0.4mg | Calcium: 27mg | Iron: 2mg

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