Ultimate Loaded Peanut Butter Pretzel Brownies Easy Homemade Recipe with Chocolate Drizzle
These brownies combine gooey peanut butter, crunchy pretzels, and a glossy chocolate drizzle for a sweet and salty treat that’s easy to make and perfect for gatherings.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (226g) unsalted butter, melted
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup (120g) all-purpose flour
- 1 cup (85g) unsweetened cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 cup (250g) creamy peanut butter
- ¼ cup (50g) brown sugar
- 1 large egg
- 1 cup (120g) pretzels, roughly crushed
- ½ cup (90g) semi-sweet chocolate chips
- 1 teaspoon vegetable oil
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper, leaving a slight overhang for easy brownie lifting.
- Make the brownie batter: In a large bowl, whisk the melted butter and granulated sugar until combined (about 1-2 minutes). Add the eggs one at a time, whisking well after each addition. Stir in vanilla extract.
- Combine the dry ingredients: In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder. Gradually add the dry mix to the wet ingredients, folding gently until just combined (don’t overmix; you want a fudgy texture).
- Prepare the peanut butter swirl: In a small bowl, mix the peanut butter, brown sugar, and egg until smooth and creamy.
- Pour half the brownie batter into the pan, smoothing it out evenly. Dollop half the peanut butter mixture over the batter, then use a knife or skewer to swirl it through the batter gently.
- Repeat the layering: Pour the rest of the brownie batter over the swirl, spreading evenly. Top with remaining peanut butter dollops and swirl again for that marbled effect.
- Sprinkle the crushed pretzels evenly over the top. Press them lightly into the batter so they stick but don’t sink.
- Bake for 30-35 minutes. The brownies are done when a toothpick inserted into the center comes out with just a few moist crumbs. The edges should be set and slightly pulling away from the pan.
- Cool completely in the pan on a wire rack.
- Make the chocolate drizzle: Melt chocolate chips with vegetable oil in 20-second intervals in the microwave, stirring between, until smooth and glossy.
- Drizzle the chocolate over the cooled brownies using a spoon or a piping bag. Let the drizzle set before cutting.
- Slice into squares and enjoy!
Notes
Use room temperature eggs for better batter blending. Don’t overmix the batter to keep it fudgy. Press pretzels firmly into the batter to prevent sinking. Let brownies cool completely before slicing to avoid messy cuts. For dairy-free, substitute butter with coconut oil and use vegan chocolate chips. For gluten-free, swap flour and pretzels with gluten-free alternatives.
Nutrition
- Serving Size: 1 brownie square (ap
- Calories: 320
- Fat: 18
- Carbohydrates: 35
- Fiber: 3
- Protein: 6
Keywords: peanut butter brownies, pretzel brownies, chocolate drizzle brownies, loaded brownies, easy dessert, sweet and salty dessert