1/2 cup butter, at room temperature
1 1/2 cups sugar
2 tsp vanilla extract
1 1/4 cups all-purpose flour
1/4 tsp salt
3 tbsp cocoa powder
2/3 cups chocolate chips
1 1/2 cups creamy peanut butter
1/3 cup powdered sugar
1 3/4 cups crushed pretzel pieces
6 tbsp butter, melted
Preheat the oven to 350 degrees Fahrenheit. Grease and flour an 8×8 inch baking pan and set aside.
To make the pretzel crust, combined the crushed pretzel pieces and the melted butter in a bowl. Mix until the pretzels are coated with butter. With the back of a spoon press the pretzel crumbs into the pan. If they are not holding together add more melted butter until they do.
In the bowl of a stand mixer, beat together butter and sugar until creamed and fluffy. Mix in the eggs one at a time, and then add the vanilla extract. With the mixer on medium speed, add in the flour, salt, and cocoa powder. Mix for 2-3 minutes, until the flour is well combined with the butter mixture. Fold in the chocolate chips. Using a spatula, spread the brownie batter over the pretzel crust. Put the pan on a baking sheet and put in the oven. Bake for 25-30 minutes, or until brownies are baked through. Check by inserting a toothpick in the center of the brownies, if it comes out clean, they are done.
When the brownies have about 3 minutes left in the oven, start making the peanut butter fudge topping. In a microwave safe bowl, add the peanut butter. Melt in the microwave using 30 second increments and mixing after each time. Then, stir in the powdered sugar and mix until there are no lumps. Pour over the brownies after they come out of the oven and spread with a spatula. Refrigerate for 1-2 hours or until the peanut butter topping is firm. Cut into bars and serve.
Makes about 12 brownies.
Source: Recipe from How Sweet Eats