Chocolate Peanut Butter Pretzel Brownies
from Joy the Baker
8 tbsp (1 stick) unsalted butter
2 oz unsweetened chocolate, coarsley chopped
4 oz semi-sweet chocolate, coarsley chopped
3/4 cup granulated sugar
3 large eggs, at room temperature
1 tsp pure vanilla extract
2/3 up all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
coarse sea salt for topping
For peanut butter swirl:
4 tbsp unsalted butter, melted
1/2 cup powdered sugar
3/4 cup creamy peanut butter
1/4 tsp salt
1/2 tsp pure vanilla extract
pretzels, sticks or twists
Preheat oven to 325 degrees F. Grease 8×8″ baking dish and line with parchment paper so it overhangs on two sides.
In small bowl whisk together flour, baking powder, and salt.
In medium saucepan or double boiler, melt butter, unsweetened chocolate, and semi-sweet chocolate, stirring constantly. Let cool slightly (about 1 minute) and add vanilla extract. Whisk in the sugar until combined. Next whisk in eggs one at a time until well combined. Fold in flour mixture until just combined. Pour evenly into prepared pan.
To make peanut butter filling, beat together melted butter, powdered sugar, peanut butter, vanilla extract, and salt until smooth. Pour over top of brownie batter and use butter knife to swirl the two together.
Sprinkle crushed pretzels or arrange pretzel sticks on top of brownie and peanut butter batter and then sprinkle lightly with coarse sea salt. Bake in preheated oven for 40 minutes. Let cool for about 30 minutes before digging in. Cut into squares and enjoy!