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3 brownies stacked on top of each other. The middle is fudgy and they have a pretzel crust with potato chip pretzel topping. There's crushed potato chips and chocolate chips in the background.
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Pretzel Peanut Butter Brownies

Peanut butter pretzel brownies are a sweet & salty dessert: with a pretzel crust, peanut butter swirled brownies & topped with potato chips!
Course Dessert
Cuisine American
Keyword brownies, peanutbutterbrowneis, pretzelbrownies, sweetandsalty
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 20 brownies
Calories 291kcal
Author Wine a Little Cook A Lot

Ingredients

Pretzel Crust

  • 3 cups pretzels
  • 1 tbsp brown sugar or granulated
  • 6 tbsp butter melted

Peanut Butter Swirl Brownies

  • 1 box brownie mix or use your favorite homemade recipe
  • 1/3 cup creamy peanut butter
  • 1 ½ cups crushed potato chips with ridges preferred
  • ½ cup crushed pretzel pieces and whole pretzels if desired
  • 1/3 cup chocolate chips semisweet or dark

Instructions

Pretzel Crust

  • Preheat oven to 350 degrees. Line a 9”x13” baking dish with parchment paper and spray with non-stick cooking spray. Set aside.
  • Place pretzels in your food processor and pulse until you have tiny pretzel pieces (alternatively you could place the pretzels in large zip lock bag and use a rolling pin to finely crush).
  • Transfer pretzel crumbs to a large mixing bowl. Stir in sugar and melted butter until well combined (mixture should hold its shape when you squeeze it together in your hand, add more butter if needed).
  • Pour pretzel crust mixture into prepare baking dish and evenly spread using your hands. Use the bottom of a glass to firmly press the mixture down.
  • Bake for 6-7 minutes until lightly toasted. Remove and set aside.

Peanut Butter Swirl Brownies

  • Place peanut butter in a small microwave-safe bowl and heat for about 20 seconds just until softened (not melted). Set aside.
  • Prepare brownie batter according to package directions and pour on top of pretzel crust, evenly spreading with a spatula.
  • Place dollops of softened peanut butter on top of brownie batter, then use a butter knife to swirl the peanut butter into the brownie batter going back and forth horizontally and then a couple times vertically.
  • Top brownie batter evenly with crushed potato chips, pretzel pieces and chocolate chips. Press gently into batter using your fingers Press whole pretzel piece about 2” apart into batter (if desired).
  • Bake for 35-40 minutes or until a tooth pick inserted comes out clean.
  • Remove and set on cooling rack. Let cool completely before cutting.

Notes

*Leftovers can be stored in an airtight container up to 5 days.
*For a homemade brownie recipe, click here.

Nutrition

Serving: 1brownie | Calories: 291kcal | Carbohydrates: 42.42g | Protein: 4.13g | Fat: 11.94g | Saturated Fat: 4.34g | Polyunsaturated Fat: 1.52g | Monounsaturated Fat: 4.09g | Cholesterol: 9mg | Sodium: 368mg | Potassium: 204mg | Fiber: 2g | Sugar: 15.53g | Vitamin A: 106IU | Vitamin C: 2.5mg | Calcium: 16mg | Iron: 2.44mg