Peanut Butter Brownies with Salted Pretzels

10 Ratings
Recipe courtesy ofValerie Bertinelli

Total: 2 hr 20 min Cook: 35 min

Yield: 12 brownies

Level: Easy



  • Brownies:
  • 1 stick (8 tablespoons) unsalted butter, plus more for the pan
  • 2 ounces semisweet chocolate, chopped 
  • 2 large eggs 
  • 1/4 cup water 
  • 1 teaspoon vanilla extract 
  • 1 cup granulated sugar 
  • 3/4 cup all-purpose flour, plus more for the pan 
  • 1/2 cup unsweetened cocoa powder 
  • 1/2 teaspoon baking soda 
  • 1/4 teaspoon baking powder 
  • 1/4 teaspoon kosher salt 
  • Peanut Butter Swirl Topping:
  • 3/4 cup smooth peanut butter
  • 2/3 cup confectioners' sugar 
  • 5 tablespoons unsalted butter, melted 
  • 1/2 cup chopped salted pretzels 


  • For the brownies: Position a rack in the lower third of the oven; preheat the oven to 325 degrees F. Butter a 9-by-13-inch baking dish and line with parchment paper, pressing the parchment into the corners and up the sides of the pan and leaving an overhang on 2 sides. Butter the parchment and dust lightly with flour.

  • Melt the butter in a small saucepan or high-sided skillet over medium-low heat. Add the chopped chocolate and cook, stirring constantly, until mostly melted. Remove from the heat and continue stirring until the chocolate is totally melted. Transfer to a bowl, let cool for 10 minutes and then whisk in the eggs, water and vanilla.

  • In a separate large bowl, add the sugar, flour, cocoa powder, baking soda, baking powder and salt. Whisk to blend. Add the dry ingredients to the melted chocolate mixture; with a rubber spatula, fold to combine. Pour the batter into the prepared baking dish. Set aside.

  • For the topping: Mix the peanut butter, confectioners' sugar and melted butter together in a medium bowl until smooth.

  • Spoon dollops of the peanut butter mixture on top of the brownie batter. Holding a butter knife vertically, swirl up and down and horizontally and vertically until the chocolate batter and peanut butter topping are nicely swirled together. Sprinkle the chopped pretzels over the top.

  • Bake for 35 minutes, or until a toothpick inserted into the center comes out with just a few crumbs.

  • Let the brownies cool in the pan on a baking rack for 30 minutes. Using the parchment "handles," lift the brownies out of the baking dish and transfer to a cutting board to cool completely before slicing.

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10 Ratings

Greg V.
Sorry Valerie. I love your show but this recipe is a real dud (and I followed the directions). First, there is not enough batter for a 9x13 pan. Second (because of the thin batter layer) the peanut butter layer sinks instead of swirling. I mean, it is too heavy for the brownie batter. The cooked result is like a cake falling in the oven. After cooling, the edges come apart; they fall off when cutting, leaving the cooked (but sagging) brownie cake + peanut butter center. Which is OK (edible) but very disappointing. Glad I did not have guests here. Viewers beware! <br /> See All Reviews Post Review

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