Peanut Butter Pretzel Brownies

Peanut Butter Pretzel Brownies



For the pretzel layer:
2 cups pretzel, crushed (but not to a powder)
1/2 butter, melted
1 Tbsp. sugar




1 box of your favorite brownie mix (9x13 size), or your favorite brownie recipe

For the peanut butter frosting:
1 cup powdered sugar
1/2 cup creamy peanut butter
2 1/2 Tbsp. unsalted butter, at room temperature
1/2 tsp. vanilla extract
1/4 tsp. salt
3 Tbsp. heavy cream

Preheat the oven to 350 degrees F. While oven is preheating, put the butter in a 9x13 cake pan to melt. Crush the pretzels. When butter is completely melted, stir in the sugar then add the pretzel pieces. Stir the pretzels around until they are completely coated in the butter/sugar mixture, then spread them evenly across the bottom of the pan. Put the pan back in the oven and bake 10 minutes. Remove and cool.

Prepare brownies (enough for a 9x13 pan) according to directions and pour over cooled pretzels. Bake brownies according to directions, then cool completely!

To prepare the frosting, put the powdered sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth; a minute or two. Do not whip or the cream will start to separate.

Frost brownies and cover. Refrigerate for an hour two before serving.

SOURCE: Frosting from Ina Garten