- 3 cups crushed pretzels
- 3/4 cup butter, melted
- 3 tablespoons sugar
- 1 package fudge brownie mix (13x9-inch pan size)
- 3/4 cup semisweet chocolate chips
- 1/2 cup creamy peanut butter
- 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.
- 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.
- 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.
Reviews forTriple-Layer Pretzel Brownies
"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."