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Triple-Layer Pretzel Brownies Recipe
Triple-Layer Pretzel Brownies Recipe photo by Taste of Home

Triple-Layer Pretzel Brownies Recipe

Publisher Photo
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
TOTAL TIME: Prep: 30 min. Bake: 35 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 30 min. Bake: 35 min. + cooling
MAKES: 24 servings

Ingredients

  • 3 cups crushed pretzels
  • 3/4 cup butter, melted
  • 3 tablespoons sugar
  • 1 package fudge brownie mix (13-inch x 9-inch pan size)
  • 3/4 cup semisweet chocolate chips
  • 1/2 cup creamy peanut butter

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.

Directions

  1. Preheat oven to 400°. In a small bowl, combine pretzels, butter and sugar. Press into an ungreased 13x9-in. baking dish. Bake 8 minutes. Cool on a wire rack.
  2. Reduce heat to 350°. Prepare brownie mix batter according to package directions. Pour over prepared crust. Bake 35-40 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool completely on a wire rack.
  3. In a microwave, melt chocolate chips and peanut butter; stir until smooth. Spread over top. Refrigerate 30 minutes or until firm. Cut into bars. Store in an airtight container. Yield: 2 dozen.
Originally published as Triple-Layer Pretzel Brownies in Simple & Delicious February/March 2012, p45

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.

Reviews for Triple-Layer Pretzel Brownies

AVERAGE RATING
   (22)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (7)
3 Star
 (3)
2 Star
 (4)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 1, 2014

After reading the reviews with the difficulty of the bottom crust I made it in the morning and let it set all day before I finished the brownies. I also lined my pan with parchment paper which I let hang out of the pan by an inch and a half. I then followed the recipes according to the directions except I baked them according to the instructions on the box of brownies -not the recipe. . I was able to easily remove the brownies because of the parchment paper. I just grabbed both ends and pulled it out of the pan. The combination of sweet and salty is addicting.

MY REVIEW
Reviewed Sep. 21, 2013

These things are fantastic. I greased a 13x9 baking dish, crushed 2 cups of pretzels (actually, I stuck them in the blender and pulverized them), and used a cup of butter for the crust. I baked that the night before so it had plenty of time to set. I then made the brownie portion, leaving the brownies undercooked so they were more fudgey (if that were a word!). To top it, I used nutella rather than the peanut butter/chocolate chip combo. They are difficult to get out of the pan, but awesome!

MY REVIEW
Reviewed Sep. 16, 2013

Used 2 cups finely chopped pretzels & 2 1/2 sticks butter for crust; still came out crumbly & bland. I think a different crust is needed here. Substituting 8 oz Cream Cheese instead of the chocolate chips to make the frosting. Will mix with the peanut butter. the brownie mix I used (Giardelli's) already had semi-sweet, milk & another chip in the mix so I think making the frosting with the chocolate would be too much. I made sure not to overbake the brownies. This recipe needs some tweaking.

MY REVIEW
Reviewed Aug. 24, 2013

I love the flavor combination. My crust did not stay together as well. I used a food processor to finely crush the pretzels and refrigerated the brownies overnight before cutting them. I ended up serving them upside down with the pretzels sprinkled on top!

MY REVIEW
Reviewed Jul. 5, 2013

It was just ok. Maybe I should have read all reviews first before making so I knew what I was in for, they might have come out different. The brownie top puffed up and cracked/sank. The crust falls apart. And the flavor was just ok.

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