Peanut Butter Brownie with Pretzels
Votes: 1
Time: 2 hours 20 minutes
Complexity: easily
Quantity: 12 bars
Complexity: easily
Quantity: 12 bars
These brownies combine three incredible flavors: rich, gooey chocolate, creamy peanut butter, and crunchy, salty pretzels. They pair perfectly together. First, you prepare the brownie batter and press it into a pan. Then, you coat the batter with peanut butter cream, stirring it into the surface with a knife to create beautiful swirls. Finally, you sprinkle crushed pretzels over the batter, and bake until the brownies are set. Cool completely before slicing into bite-sized squares. The perfect treat for gatherings, holidays, and other special occasions.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Brownie
- 110g unsalted butter, plus extra for greasing the pan
- 60 g semi-sweet chocolate, chopped
- 2 large eggs
- 1/4 cup water
- 1 tsp vanilla extract
- 1 cup granulated sugar
- 3/4 cup all-purpose flour, plus extra for greasing the pan
- 0.5 cup cocoa powder
- 0.5 tsp of soda
- 1/4 tsp baking powder
- 1/4 teaspoon coarse salt
Peanut butter topping
- 3/4 cup creamy peanut butter
- 2/3 cup powdered sugar
- 70 g unsalted butter, melted
- 0.5 cup chopped pretzels
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Cooking the dish according to the recipe:
- Position a rack in the lower third of the oven and preheat the oven to 325°F (160°C). Grease a 22x32cm (9x13in) baking pan and line it with parchment paper, pressing the parchment into the corners and sides of the pan, leaving an overhang on both sides. Grease the parchment with butter and lightly dust with flour.
- Brownie:
In a small saucepan or deep skillet, melt 110g of butter over medium heat. Add the chopped chocolate and heat, stirring constantly, until melted. Remove from heat and continue stirring until the chocolate is completely melted. Transfer to a large heatproof bowl, let cool for 10 minutes, and then whisk in the eggs, water, and vanilla extract. - In another large bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder, and salt. Add the dry ingredients to the melted chocolate, then fold in with a rubber spatula to evenly distribute the mixture. Pour the batter into the prepared baking pan. Set aside.
- Topping:
In a medium bowl, combine the peanut butter, powdered sugar, and melted butter. Mix until smooth. Spoon the peanut butter mixture onto the surface of the brownie batter. Insert a knife into the batter and, holding it vertically, swirl it back and forth to combine. Top with chopped pretzels. - Bake until a toothpick inserted into the center of a brownie comes out with a few crumbs, about 35 minutes.
- Let the brownies cool in the pan on a wire rack for 30 minutes. Then, using the parchment overhangs as handles, lift the brownies out of the pan and onto a cutting board to cool completely before cutting into 12 squares.
Author of the recipe - Valerie Bertinelli is an American actress.
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