Ingredients
½cupsalted butter,(1 stick)
8ozsemi-sweet chocolate,coarsely chopped
1¼cupsgranulated sugar
3large eggs
1tsppure vanilla extract
¾cupall-purpose flour,spoon and leveled
¼tspsalt
½cupsalted butter,1 stick, softened to room temperature
1cupcreamy peanut butter
2cupsconfectioners’ sugar
25mini pretzel twists
2ozsemi-sweet chocolate bar
Preparation
In a medium bowl, break up and melt the baking chocolate in the microwave for 30 seconds. Stir. Continue microwaving in 10 seconds intervals until completely melted.
Toss the pretzels into the melted chocolate and stir around until they are mostly coated. Chill the pretzels while you make the brownies.
Preheat oven to 350 degrees F. Spray 11×7-inch baking pan with cooking spray. Set aside.
Melt butter and semi-sweet chocolate in a medium saucepan on medium heat, stirring constantly for about 6 minutes. Remove from heat and let cool to room temperature for about 15 minutes.
Stir sugar into cooled chocolate and butter mixture until combined. Add in the eggs one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour and salt.
Pour batter into prepared pan, smoothing the top with a knife. Bake for approximately 35 minutes, until a toothpick comes out almost clean. Cool for about 1 hour.
Using an electric handheld or stand mixer, cream the butter and peanut butter on medium speed until completely smooth and no more chunks of butter are visible.
Slowly mix in confectioners’ sugar to peanut butter mixture, starting with just 1 cup. Add more confectioners’ sugar if needed until a very thick frosting is formed.
Frost brownies with peanut butter frosting. Chop up your chocolate covered pretzels and layer them on top of the frosting, gently pressing them down so that they stick.
Refrigerate brownies for about 30 to 60 minutes until the frosting “sets” on top of the brownies.
Cut into squares and enjoy.
