One-Bowl Brownies with Pretzels and Peanut Butter
Super rich and fudgy brownies made in one bowl, topped with a peanut butter swirl and pretzel pieces, for a fun salty crunch.
Servings 16 brownies
Calories 315kcal
Ingredients
- 6 Tbsp Butter divided
- ¼ Cup Vegetable Oil
- 9 oz Dark Chocolate Bars broken into pieces, 1 oz set aside
- ½ Cup Brown Sugar
- ½ Cup Sugar
- ½ tsp Salt
- 3 Eggs
- ½ tsp Espresso Powder
- ½ tsp Vanilla Extract
- ⅔ Cup All-Purpose Flour
- ½ Cup Peanut Butter
- ½ Cup Confectioner's Sugar
- 1-2 Tbsp Milk
- 6-12 Hard Pretzels broken into large pieces
Instructions
- Preheat the oven to 350°F with a rack in the middle, and line an 8x8 pan with parchment paper.
- In a large mixing bowl, add the oil, chocolate pieces, and 4 ounces of the butter. Microwave in 30 second increments until the chocolate is melted, stirring after each increment.
- Stir until smooth. Then stir in both sugars and the salt. Add in the eggs, espresso powder, and vanilla. Stir until everything is fully incorporated.
- Using a silicone spatula, fold in the flour. Continue mixing until the flour is just incorporated, and there are no dry pockets. Some lumps are okay.
- Transfer the brownies batter to the prepared pan, scraping all the excess into the pan with a silicone spatula. Shake the pan gently to distribute the batter evenly.
- In the same bowl, add the remaining 2 ounces of butter and the peanut butter. Microwave in 30 second increments until the butter is melted.
- Stir to combine, and then add in the confectioner's sugar, fully incorporating it. Add small amounts of milk as needed until the mixture is smooth, but about as thick as the brownie batter.
- Add the peanut butter mixture on top of the brownie batter in the pan. Then use a butter knife to swirl it around thoroughly. Chop the remaining chocolate into small pieces, and sprinkle on top of the brownies evenly.
- Bake for 40-45 minutes, until there is only a slight, uniform jiggle, and a toothpick comes out with only melted chocolate. Arrange the pretzel pieces on top, gently pressing each one and then continue baking for 5 more minutes.
- Allow the finished brownies to cool completely in the pan on a trivet. Then use the parchment paper to lift them out of the pan, and cut into 16 squares. You may need to work around some of the pretzels, or cut them first using a serrated knife.
- Serve the brownies room temperature or warmed slightly in the microwave, or as part of a brownie sundae. Store in an airtight container at room temperature for 1-2 days.
Notes
- Make-ahead tip: The brownies will keep longer than the pretzels, which may begin to get stale. If you won't be serving these immediately bake the extra five minutes without pretzels. Then place them on top just before serving. The brownies without the pretzels on top can be stored at room temperature for 4-5 days.
- For the best results and fudgiest brownies, use dark chocolate bars, between 70-80% cacao. The best pretzels are hard and the standard knotted pretzel shape, and about 2-3 inches wide. However, feel free to experiment with different shapes and sizes as desired.