Triple-Layer Pretzel Brownies Recipe

4 28 26
Triple-Layer Pretzel Brownies Recipe
Triple-Layer Pretzel Brownies Recipe photo by Taste of Home
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Triple-Layer Pretzel Brownies Recipe

Read Reviews
4 28 26
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
Featured In: Recipes for Pretzels
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake: 35 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake: 35 min. + cooling

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

Directions

In a small bowl, combine the pretzels, butter and sugar. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 400° for 8 minutes. Cool on a wire rack.
Reduce heat to 350°. Prepare brownie mix batter according to package directions. Pour over prepared crust. Bake for 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 for 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: 298 calories, 18g fat (6g saturated fat), 33mg cholesterol, 324mg sodium, 33g carbohydrate (17g sugars, 2g fiber), 5g protein.

  • 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. In a small bowl, combine the pretzels, butter and sugar. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 400° for 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 for 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 for 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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Reviews forTriple-Layer Pretzel Brownies

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MY REVIEW
Neeliedeer User ID: 8308428 223572
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."

MY REVIEW
Eudell User ID: 6014123 223486
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!"

MY REVIEW
cherrylady User ID: 1073547 221995
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."

MY REVIEW
fgillen User ID: 5065756 196761
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 !!!"

MY REVIEW
ebramkamp User ID: 702841 151652
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
kerrynjames User ID: 5662698 183761
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
raylwlsc User ID: 1565688 196245
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
s_pants User ID: 174050 114973
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
kcpidge User ID: 5511908 151650
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."

MY REVIEW
wonderwheel30 User ID: 3618474 119936
Reviewed Jun. 3, 2013

"I loved this with the salt and the chocolate. Really good brownie."

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