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!
Serves: 15
Pretzel and Toffee Peanut Butter Brownies Recipe
Fudgy Brownies topped with creamy peanut butter, pretzels, chocolate chips and toffee bits!
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
Equipment
- Aluminum Foil
- 9x13-inch Baking Pan
- Non-stick Cooking Spray
- Microwave Safe Bowl
Recipe Details
(Recipe from Mel’s Kitchen Cafe)
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Salty, sweet, those things look and sound awesome! Great job :) Happy Blogging! Happy Valley Chow
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Oh my! All of my favorites in one dessert! I know what I'm making for movie night this weekend!!
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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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Nervous,stupide propri
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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?
