Triple-Layer Pretzel Brownies Recipe
Triple-Layer Pretzel Brownies Recipe
- 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
- 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.
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
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"I have made these too many times to count and everyone loves them. Anything worthwhile takes a little time and effort. I will continue making these."
"These were way too much of a hassle. Messy crust that wouldn't stay together and I will never make these again!"
"Crust is too crumbly to serve nicely. Flavors are great together! Next time I'll make the brownies and frost with the chocolate chips and peanut butter. Maybe at serving I'll sprinkle with broken pretzels to add the crunchy-salty factor. . . or perhaps I'll melt the butter with additonal sugar and get a caramel going. . . maybe that would hold the pretzel layer together. It's worth another try."
"I think I will flip it over as well and drizzle the chocolate over the pretzel.....they were awesome !!!"
"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."
"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!"
"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."
"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!"
"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."
"I loved this with the salt and the chocolate. Really good brownie."
"such a great flavor combo that it's worth trying to figure out the crust issues. I'll try the two cups next time, and chilling before cutting..."
"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."
"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!"
"too much crust; too much crumbly, but I'd try the suggestion of 2 C pretzel crumbs and 1 stick butter next. AMAZING tasting."
"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?"
"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."
"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!!"
"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!"
"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."
"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."
"If I were to make this again I would add less pretzels. Maybe 2 cups and one cup of butter. These tasted great but I think it was just too much pretzel that would not hold together. I do think putting them in the freezer was a good idea they got a more solid feeling. I will make them again with the smaller amount of pretzels and one cup of butter."
"After reading the reviews I tried a few things, I added more butter to crust and one tablespoon of flour. I also used one tablespoon of powdered sugar. I put it in the freezer. Even with all these changes the crust still crumbled. Next time I would used 2 cups of crushed pretzels and one cup of butter. The topping was great. A good recipe but the crust needs work."
"I wish I would have read the reviews before I made these. My crust fell apart as well."
"I agree with the other reviewers...easy recipe, but the crust fell apart. Frustrating, because I threw nearly half the pretzel mixture down the drain. Next time, I will try adding more butter to hold it together."
"The crust did not hold together. Tried to add more butter and sugar...still didn't work."
"made for church fish fry - sold out within 1 hr"
"Very yummy, but the pretzel crust was crumbly. Next time I may add more butter to the crust to try and hold it together better. Overall good easy recipe though."