TRIPLE-LAYER PRETZEL BROWNIES
Think of a brownie pie with a pretzel crust and peanut butter-chocolate topping. Now stop thinking about it and make it happen. -Cathie Ayers, Hilton, New York
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 400°. In a small bowl, combine pretzels, butter and sugar. Press into an ungreased 13x9-in. baking dish. Bake 8 minutes. Cool on a wire rack., Reduce heat to 350°. Prepare brownie mix batter according to package directions. Pour over prepared crust. Bake 35-40 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool completely on a wire rack., In a microwave, melt chocolate chips and peanut butter; stir until smooth. Spread over top. Refrigerate 30 minutes or until firm. Cut into bars. Store in an airtight container.
Nutrition Facts : Calories 298 calories, Fat 18g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 324mg sodium, Carbohydrate 33g carbohydrate (17g sugars, Fiber 2g fiber), Protein 5g protein.
TRIPLE-LAYER PRETZEL BROWNIES RECIPE - (4.4/5)
Provided by á-10881
Number Of Ingredients 6
Steps:
- In a small bowl, combine the pretzels, butter and sugar. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 400°F for 8 minutes. Cool on a wire rack. Reduce heat to 350°F. Prepare brownie mix batter according to package directions. Pour over prepared crust. Bake for 35-40 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not over bake). Cool completely on a wire rack. In a microwave, melt chocolate chips and peanut butter; stir until smooth. Spread over top. Refrigerate for 30 minutes or until firm. Cut into bars. Store in an airtight container. Yield: 2 dozen.
PRETZEL BROWNIE BARS
Layer brownies and pretzels for the perfect sweet-and-salty fudgy dessert bar.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 32
Number Of Ingredients 13
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). In medium bowl, mix crust ingredients. Press in ungreased 13x9-inch pan. Bake 8 minutes; cool 10 minutes.
- In medium bowl, stir brownie ingredients until blended. Carefully spread batter over cooled crust. Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely on cooling rack, about 1 hour.
- In medium bowl, beat powdered sugar, 2 tablespoons butter, melted chocolate and the vanilla with electric mixer on low speed until combined. Beat in 1 tablespoon milk until blended. Beat in additional milk, 1 tablespoon at a time, until frosting is desired spreading consistency. Frost cooled brownies; sprinkle with crushed pretzels. Cut into 8 rows by 4 rows.
Nutrition Facts : Calories 190, Carbohydrate 23 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Bar, Sodium 135 mg, Sugar 15 g, TransFat 0 g
SALTED PRETZEL BROWNIES
Provided by Ree Drummond : Food Network
Time 2h40m
Yield 12 to 16 brownies
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking pan.
- In a medium-large saucepan, melt the butter with the bittersweet chocolate over low heat, whisking occasionally until smooth and melted. Sprinkle in the cocoa powder and whisk to combine. Remove the pan from the heat and allow to cool for about 5 minutes.
- Stir the sugar and vanilla into the chocolate mixture until just combined. One at a time, stir in the eggs. Gently stir in the flour until halfway incorporated. Add the chocolate chips and stir just until combined.
- Sprinkle half of the pretzels in the bottom of the prepared baking pan. Pour the batter (it will be very thick!) in the pan over the pretzels. Spread to even out the top and arrange the remaining pretzels all over the top.
- Bake for 40 minutes, then check the brownies with a toothpick. If overly gooey/messy, return the pan to the oven for 5 to 10 more minutes, being careful not to burn the edges. Allow to cool completely (important!), then cut into small squares.
PRETZEL BROWNIES
A delicious pretzel crust is topped with a thick and chewy brownie recipe filled with peanut butter cups. These sweet & salty brownies will be your new favorite treat.
Provided by Elizabeth Waterson I Confessions of a Baking Queen
Categories Dessert
Time 1h
Number Of Ingredients 18
Steps:
- Preheat oven to 350F/180C and line an 8-inch square pan with foil so that it hangs over each side.
- In a small bowl combine the crushed pretzels, brown sugar, baking soda, and flour. Mix in melted butter so everything is evenly moistened. Place into prepared pan and use the palm of your hand to pack tightly. Bake for 5-8 minutes, until lightly golden brown. Prepare brownie batter while the crust is baking.
- Preheat your oven to 350F and line a 9X9 or 8X8 square pan with foil and grease heavily.
- In a large pot add the water, butter, sugar and cocoa powder. Cook on medium heat for 2-3 minutes until it is all combined together, the mixture will look weird and not liquidy enough, that is fine. Then add the oil and vanilla extract. Cook on low an additional minute and mix to combine everything.
- Take off of heat, let sit for 5 minutes then add the egg and egg yolk. Whisk to combine.
- Add the baking soda, salt, cornstarch and mix to combine. Gently add the flour by using a spatula to fold in until just combined, just before there are no flour streaks add your chocolate chunks/ chips. Do not over mix, this will affect the end product. Gently press in the chopped piece of peanut butter cups.
- Pour into prepared pan and bake 25-35 minutes. Everyone's oven is different, for me, the brownies always bake within 29-31 minutes, but I would start checking at 25 minutes for your oven. Don't overbake the brownies. You want a toothpick in the center to come out with moist crumbs, not completely dry. Place the pan on a wire rack to cool completely before cutting. Cutting the crust will be messy. Store in an air-tight container on the counter for up to 4 days.
TRIPLE-TIER BROWNIES
With a creamy frosting and crunchy topping, these rich three-layer brownie bars are a decadent treat. "They're a cinch to assemble, but irresistible," Annmarie Savage attests from Skowhegan, Maine. "Whenever I make them for someone new, they always want the recipe."
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 5 dozen.
Number Of Ingredients 6
Steps:
- Prepare and bake brownie mix according to package directions, using a greased 13-in. x 9-in. baking pan. Cool on a wire rack. , In a large saucepan, combine chocolate chips and peanut butter. Cook over low heat for 4-5 minutes or until blended, stirring occasionally. Stir in cereal; set aside. , Spread frosting over brownies. Sprinkle with peanuts. Spread with peanut butter mixture. Chill for 30 minutes or until set before cutting. Store in the refrigerator.
Nutrition Facts : Calories 155 calories, Fat 9g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 98mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
TRIPLE LAYER BROWNIES
Make and share this Triple Layer Brownies recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Dessert
Time 3h20m
Yield 48 (1-inch) squares
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees.
- Grease a 13 x 9-inch baking dish.
- For the brownies; using a large microwave-safe bowl, microwave the chocolate and butter at HIGH heat for about 1-1/2 minutes, or until butter has melted, stirring twice.
- Add in vanilla, sugar and eggs; stir until blended.
- Stir in flour and then the chopped walnuts.
- Transfer batter to prepared baking dish.
- Bake for about 20-23 minutes.
- Cool on a wire rack for about 1 hour.
- For the vanilla cream topping; in a bowl whisk together all ingredients until smooth, then spread over cooled brownies.
- Refrigerate for 1 hour before spreading with the chocolate glaze.
- For the chocolate glaze; microwave the chocolate squares with butter on HIGH for about 1-1/2 minutes or until melted, stirring twice; spread evenly over the vanilla cream.
- Chill for 2 hours before slicing into squares.
Nutrition Facts : Calories 206.4, Fat 13.6, SaturatedFat 7.6, Cholesterol 41, Sodium 69.2, Carbohydrate 21.8, Fiber 1.1, Sugar 17.8, Protein 2
TRIPLE-LAYER PEANUT BUTTER BROWNIE RECIPE
Elevate brownies?both in stature and in height?with our Triple-Layer Peanut Butter Brownie Recipe. We dare say that our Triple-Layer Peanut Butter Brownie Recipe really stacks up against the competition on the dessert buffet.
Provided by My Food and Family
Categories Home
Time 2h15m
Yield 32 servings
Number Of Ingredients 8
Steps:
- Prepare and bake brownies in 13x9-inch pan as directed on package; cool. Meanwhile, beat pudding mix and milk with whisk 2 min. Add peanut butter and sugar; mix well. Refrigerate until brownies are completely cooled.
- Spread pudding mixture over brownies.
- Microwave COOL WHIP and semi-sweet chocolate in microwaveable bowl on HIGH 1 min. or until chocolate is completely melted and mixture is well blended, stirring every 30 sec. Spread over pudding mixture; sprinkle with nuts. Refrigerate 1 hour.
Nutrition Facts : Calories 220, Fat 13 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0.7198 g, Sugar 0 g, Protein 4 g
TRIPLE-LAYER PEANUT BUTTER BROWNIES
I received a booklet from Kraft Foods today which is called "food & family" and this is one of the recipes in it that I am posting here to try at a later date. This is one of their winning desserts.
Provided by senseicheryl
Categories Bar Cookie
Time 40m
Yield 32 brownies, 32 serving(s)
Number Of Ingredients 11
Steps:
- Prepare the brownies as directed on the package (brownie mix, water, oil and eggs) using a 13 x 9-inch pan.
- Whisk milk and pudding mix 2 minutes while brownies are cooling. Add peanut butter and sugar; mix well. Cover and refrigerate pudding mixture until brownies are completely cooled.
- Spread pudding mixture over brownies.
- Microwave whipped topping and chocolate on high for 1 minute, stirring every 30 seconds. Spread over pudding; sprinkle with nuts. Refrigerate 1 hour. Refrigerate leftovers -- yeah right, leftovers!
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