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I am crazy about dessert! My husband knows how much I love dessert and bet me that I couldn’t go a month without it. I was determined to prove him wrong! The first few days were rough, but I made it through! About a week and a half into it, I came across this recipe from Mel’s Kitchen Cafe. I thought I would have enough self control to make these tasty brownies without tasting any of them. I was wrong. I finally couldn’t take it anymore and devoured these babies like it was nobody’s business! It was totally worth it. They are that good!
Pretzel and Toffee Peanut Butter Brownies Recipe
Fudgy Brownies topped with creamy peanut butter, pretzels, chocolate chips and toffee bits!
Serving
Ingredients
- 1¼ cups butter
- 2¼ cups sugar
- 1¼ cups unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon vanilla
- 4 eggs
- 1 cup flour
- ½ cup peanut butter
- 1 cup coarsely crushed pretzels
- 1 cup milk chocolate chips
- ½ cup toffee bits
Instructions
- Preheat oven to 325 degrees. Line the bottom and sides of a 9 x 13 inch baking pan with foil, leaving two inches hanging over the edge, and spray lightly with nonstick cooking spray.
- Combine butter, sugar, cocoa, and salt in a microwave safe bowl. Microwave in one minute intervals, stirring in between, until smooth. Set aside and let cool until warm to the touch (not hot).
- Stir in vanilla. Add eggs one at a time, mixing well after each one. Continue to mix and add flour until well blended.
- Spread batter evenly in lined pan.
- Melt peanut butter in a small bowl in the microwave, until pourable (about 30 seconds to 1 minute).
- Drizzle the peanut butter over the brownies and swirl into brownie batter using a butter knife.
- Sprinkle on pretzels, chocolate chips, and toffee.
- Bake for 22-25 minutes until set. Let cool completely before serving.
Nutrition
Calories: 431 kcal · Carbohydrates: 52 g · Protein: 7 g · Fat: 25 g · Saturated Fat: 13 g · Trans Fat: 1 g · Cholesterol: 93 mg · Sodium: 426 mg · Potassium: 207 mg · Fiber: 3 g · Sugar: 36 g · Vitamin A: 627 IU · Vitamin C: 1 mg · Calcium: 29 mg · Iron: 2 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.(Recipe from Mel’s Kitchen Cafe)
Salty, sweet, those things look and sound awesome! Great job 🙂
Happy Blogging!
Happy Valley Chow
Oh my! All of my favorites in one dessert! I know what I’m making for movie night this weekend!!
Elyse – your self-control is more than mine if that makes you feel any better. I don’t think I could even go a day, let alone a week and a half. Glad you loved the brownies (hope they were worth losing the bet…)
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These are cooling on my kitchen counter right now! I can’t wait to eat them they look and smell amazing!!! Super easy to follow recipe!
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Woot! You have been featured this week at Recipe Sharing Monday! The new link party is up and I’d love to see you back. Have a great week. 🙂
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I love the sweet and salty combination of these brownies! Chocolately goodness with the crunch from the pretzel. I will have to try this one out 🙂 Krista @ A Handful of Everything
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We made these and while the topping was great, the brownie itself was very bitter and the texture was very dense and crumbly. Is it really supposed to have 1 3/4 cups of cocoa powder?
Yes, it really has 1 3/4 cups of cocoa powder.