Peanut Butter Pretzel Brownies Food

PEANUT BUTTER PRETZEL CRUST BROWNIES

Steps:

• Preheat oven to 350ºF. Line an 8×8-inch baking pan with parchment paper or foil.
• In a large bowl, mix all pretzel crumb ingredients until fully combine.
• Melt butter in a medium saucepan. Remove from heat and stir in sugar, cocoa powder, vanilla and salt, followed by eggs. Gradually mix in flour until fully combined.
• Tightly pack into bottom of prepared pan. Set aside.
• Pour brownie batter over prepared pretzel crust and smooth out top.
• Place 9 pretzels over surface of brownies, so each brownie will have 1 pretzel.
• Bake for 20 to 25 minutes, until a toothpick inserted in the centre of the brownie portion comes out slightly sticky with a few damp chocolate crumbs. Cool in pan for 30 minutes.
• Cut brownies into squares, using the whole pretzel as your guide, for 9 brownies. Drizzle each brownie with white chocolate. Serve immediately or allow chocolate to harden, about 30 minutes. Once chocolate has set, store leftovers airtight in refrigerator for up to 1 week or freeze for up to 1 month.

PEANUT BUTTER-PRETZEL BROWNIES

Steps:

• Heat oven to 350°F. Line 8- or 9-inch square pan with cooking parchment paper.
• In medium bowl, mix brownie mix, water and 1/2 cup melted butter. Add eggs one at a time, mixing after each. Break half of the pretzel twists into pieces; stir into brownie batter. Spread half of the batter into pan; set the rest aside.
• In small bowl, mix Peanut Butter Swirl ingredients until smooth. Drop by spoonfuls on top of brownie batter in pan. Spoon remaining brownie batter between peanut butter spoonfuls. Use knife to swirl the two together. Top with remaining pretzel twists.
• Bake 30 to 35 minutes or until brownies are set and appear dry around edges. Cool 30 minutes.
• In small microwavable bowl, microwave Chocolate Glaze ingredients uncovered on Medium (50%) in 1-minute intervals until melted and smooth, about 3 minutes. Heat just until melted; do not overheat. Drizzle over cooled brownies. Let stand 20 minutes before cutting. Cut into 4 rows by 4 rows.