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4.8 from 15 votes

Pretzel and Toffee Peanut Butter Chocolate Brownies

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 24 Brownies (9X13-inch pan)
Course: Dessert
Cuisine: American

Ingredients

Brownies:
  • 1 ¼ cups salted butter (2 1/2 sticks)
  • 2 ¼ cups granulated sugar
  • 1 ¾ cups unsweetened cocoa powder natural or Dutch-process
  • 1 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 4 large eggs
  • 1 cup all-purpose flour
Toppings:
  • ½ cup peanut butter
  • 1 cup coarsely crushed pretzels
  • ½ - ¾ cup chocolate chips
  • ½ cup Toffee bits not chocolate covered

Instructions

    Cup of Yum
  1. Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 9X13-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides. Lightly grease with cooking spray and set aside.
  2. Combine the butter, sugar, cocoa, and salt in a medium microwave-wafe bowl (you can do this on the stovetop also). Microwave for one minute intervals, stirring in between, until the butter is melted and the mixture is smooth. Set the mixture aside until it cools slightly (is warm to the touch not hot). It will look gritty but it will become smooth once the other ingredients are added.
  3. Stir in the vanilla with a wooden spoon or rubber spatula. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Spread evenly in the lined pan.
  4. Melt the peanut butter in a small bowl on low heat in the microwave until pourable, about 30 seconds to 1 minute. Drizzle the peanut butter over the brownies and lightly swirl with a butter knife. It's alright if you don't get awesome drizzle action going on; the peanut butter in my brownies formed almost a separate layer and it was fantastic. Sprinkle the pretzels, chocolate chips and toffee over the top.
  5. Bake the brownies for about 22-25 minutes until set but still slightly sticky in the center when a toothpick is inserted. Let cool completely in the pan set on a wire rack.

Notes

  • Brownies: I doubled the recipe for the delicious fudgy brownie recipe on my site but you could really use any brownie recipe you love for the base.
  • Peanut Butter: I didn't add any extra sweetness to the peanut butter and I really liked the contrast of sweet brownies and not-too-sweet peanut butter; however, if you think you'd like less contrast, add about 1 tablespoon of powdered sugar to the peanut butter after melting.

Nutrition Information

Serving 1 Brownie Calories 305kcal (15%) Carbohydrates 37g (12%) Protein 5g (10%) Fat 17g (26%) Saturated Fat 10g (50%) Cholesterol 63mg (21%) Sodium 270mg (11%) Fiber 3g (12%) Sugar 26g (52%)

Nutrition Facts

Serving: 24Brownies (9X13-inch pan)

Amount Per Serving

Calories

% Daily Value*

Serving 1 Brownie
Calories 305kcal 15%
Carbohydrates 37g 12%
Protein 5g 10%
Fat 17g 26%
Saturated Fat 10g 50%
Cholesterol 63mg 21%
Sodium 270mg 11%
Fiber 3g 12%
Sugar 26g 52%

* Percent Daily Values are based on a 2,000 calorie diet.