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Think of a brownie pie with a pretzel crust and peanut butter-chocolate topping. Now stop thinking about it and make it happen. —Cathie Ayers, Hilton, New York
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Nutritional Facts 1 brownie equals 298 calories, 18 g fat (6 g saturated fat), 33 mg cholesterol, 324 mg sodium, 33 g carbohydrate, 2 g fiber, 5 g protein.
Originally published as Triple-Layer Pretzel Brownies in Simple & Delicious February/March 2012, p45
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Reviewed on May. 14, 2013 by grniis2
These were amazing! I read some of the comments and changed a couple of things. Used 2-1/2 cups pretzel crumbs, really pulverized them and 1 cup butter. The crust held together real well. Also refrigerated them overnight.Took them to work and everyone raved about them. Great combination of sweet and salty.
These were amazing! I read some of the comments and changed a couple of things. Used 2-1/2 cups pretzel crumbs, really pulverized them and 1 cup butter. The crust held together real well. Also refrigerated them overnight.
Took them to work and everyone raved about them. Great combination of sweet and salty.
Reviewed on Mar. 06, 2013 by Wend85
Amazing!!!
Reviewed on Jan. 31, 2013 by suezmike
You can make this recipe by baking the brownies as directed, frosting them with the peanut butter/chocolate chip frosting and then just sprinkle crushed pretzels on top. Great combination of salty and sweet without the hassel of the crumbly crust. This eliminates the added calories from the butter and sugar as well. Entire family prefers them this way!
Reviewed on Aug. 23, 2012 by niesgirl
too much crust; too much crumbly, but I'd try the suggestion of 2 C pretzel crumbs and 1 stick butter next. AMAZING tasting.
Reviewed on Aug. 19, 2012 by wadesworld1973
I have a question.....this recipe states to bake the brownies for 35-40 minutes, but my brownie package directions state to bake for 24-26 minutes....which should i do?
Reviewed on Jun. 19, 2012 by voodoowitch
I guess they tasted okay but the crust fell apart for me too and they were impossible to get out of the pan. Not worth the hassle.
Reviewed on Jun. 08, 2012 by AllyLynne
They were a complete success for the event i made them for! I discovered that if i left them in the fridge overnight after i put the peanut butter on top, it works much better. P.S my pretzel bottom didnt crumble. 1 cup of butter to 2 cups of pretzels worked PERFECTLY!!
Reviewed on May. 09, 2012 by frecklefaceginger
I initially thought the butter measurement was wrong on the recipe. Should be melting 1 1/2 sticks of butter or margarine. Not sure why the crust has been crumbly for some of you. Consider refridgerating it after it's all cooked. I think they're better a little chilled! The crust usually stays well intact too!
Reviewed on Apr. 29, 2012 by cookbookmom
I put the pretzels in my blender and literaly made fine crumbs out of 90% of it. There is a layer on top of larger chunks. But I think that's the secret to holding the crust together--the butter can bind with the fine crumbs easier than the crumbly chunks.
Reviewed on Mar. 18, 2012 by Arista137
Crust crumbled as others said and overall it was dry. I rarely meet a brownie recipe I don't like, but these are not very good.
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