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

Triple-Layer Pretzel Brownies Recipe

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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
TOTAL TIME: Prep: 30 min. Bake: 35 min. + cooling
MAKES:24 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 30 min. Bake: 35 min. + cooling
MAKES: 24 servings


  • 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

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.


  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

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Reviewed Mar. 25, 2015

"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."

Reviewed Mar. 24, 2015

"These were way too much of a hassle. Messy crust that wouldn't stay together and I will never make these again!"

Reviewed Mar. 4, 2015

"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."

Reviewed Aug. 26, 2014 Edited Sep. 14, 2014

"I think I will flip it over as well and drizzle the chocolate over the pretzel.....they were awesome !!!"

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."

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