Peanut Butter Pretzel Brownie Pie

peanut butter pretzel brownie pie 1_small
I won’t even pretend to try to convince you that there are any health benefits to this dish. (Wait, there is peanut butter. Protein, right?)

You should only make this if you want an amazingly yummy, decadent treat or you want to bless someone else with an amazingly yummy, decadent treat.

Chocolate. Peanut Butter. Pretzels. These, my friends, are the ingredients in a perfect dessert. And this won’t disappoint. These brownies are pretty rich and fudgy — I would normally have a pic of the inside for you but I had to give these away and I always feel funny presenting someone with a dessert that I’ve already cut into!! — so a small little wedge will do.

You can make these in an 8×8 or 9×9 pan if you prefer to serve them as regular brownies, but I loved the concept of brownie pie so I stuck with the pie plate.

I think these were pretty good because I got the pie plate returned three hours later…completely empty. 🙂

Peanut Butter Pretzel Brownie Pie

Peanut Butter Pretzel Brownie Pie


For the pretzel crust:

1-1/4 cups pretzel crumbs

1/2 cup unsalted butter, melted

For the peanut butter brownie pie filling:

6 tbsp unsalted butter

6 oz semisweet chocolate

1/2 cup creamy peanut butter, divided

1/4 cup cocoa powder

2 large eggs

1 cup granulated sugar

2 tsp vanilla extract

3/4 cup all purpose flour

1/4 tsp baking powder

1/4 tsp salt


Preheat the oven to 350 degrees. Make pretzel crumbs in a food processor or blender (from about 2-1/2 cups pretzels) and place them in a medium bowl. Combine melted butter and pretzel crumbs with a rubber spatula until evenly coated.

Transfer the crumbs to a 9" pie plate and spread mixture along the sides and bottom of the pan until there is an even layer about 1/4"-thick. I like to use the bottom of a measuring cup to even things out and press the crumbs up along the sides of the pan.

Bake the crust for 5-7 minutes and cool on a wire rack, then transfer to the fridge to chill for at least 30 minutes before filling.

To make the filling, preheat the oven to 350 degrees. Melt the butter, chocolate, and 1/4 cup of the peanut butter in a double boiler or in the microwave in 30 second intervals until completely melted and smooth. Remove from heat and whisk in the cocoa powder until smooth. Set aside to cool to room temperature.

In a large bowl whisk together the eggs, sugar, and vanilla. While mixing, slowly add the cooled chocolate mixture and whisk until smooth. In another bowl, whisk together the flour, baking powder, and salt. Add to the egg and chocolate mixture until just combined.

Warm the remaining 1/4 cup peanut butter in the microwave or over low heat on the stove and set aside. Pour the brownie batter into the prepared pretzel crust and smooth with a rubber spatula. Spoon dollops of the melted peanut butter over the brownie batter and use a knife to swirl the two together. Bake for 35 to 40 minutes, or until cake tester comes out clean. Cool before serving.

Recipe from Erica's Sweet Tooth -- I didn't change a thing.

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