Triple-Layer Pretzel Brownies
Total TimePrep: 30 min. Bake: 35 min. + cooling
- 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 in 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.
Nutrition Facts1 brownie: 298 calories, 18g fat (6g saturated fat), 33mg cholesterol, 324mg sodium, 33g carbohydrate (17g sugars, 2g fiber), 5g protein.
May 7, 2019
I'd give this recipe six stars if I could. It was a hit with my family! I used two packages of Ghirardelli brownie mix, and for the base I used a little bit more butter than the recipe called for. Delicious!
Jan 30, 2019
Delicious flavor combination. Like others, my pretzel crust did not hold together, so I served them on plates and sprinkled the pretzels on top. They were a hit!
May 6, 2018
Yummy. I used my own homemade brownie recipe instead of a mix, though. The crust seemed to fall off the brownie when I took it out of the pan but maybe I didn't press the base hard enough before baking it? Tastes good anyway!
Nov 22, 2017
These were amazing. Made with 2-1/2 cups pulverized pretzels and 1 cup butter. Baked and cooled overnight. Made everything else as recipe said. Then chilled overnight. Held together very well when I cut into bars. Takes a little longer this way, but seemed to hold together well. Took to work and everyone wanted recipe.
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.
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!
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.
Aug 26, 2014
I think I will flip it over as well and drizzle the chocolate over the pretzel.....they were awesome !!!
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.
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!