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Salted Pretzel Peanut Butter Brownies

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Level: Easy

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Description

Perfect for Superbowl Sunday, Tuesday evenings, or Fridays. Really, when aren’t these appropriate?

Ingredients

  • 1-¾ cup Salted Peanut Butter-filled Pretzels (I Used Trader Joes), Roughly Broken Into Pieces
  • 6 Tablespoons Butter, Softened
  • ¼ cups Vanilla Greek Yogurt
  • ¾ cups Brown Sugar, Packed
  • ¼ cups Organic Sugar
  • 2 whole Eggs
  • 1 teaspoon Vanilla
  • 1 cup All-purpose Flour
  • ¼ cups Whole Wheat Pastry Flour
  • 4 Tablespoons Cocoa Powder, Unsweetened
  • ¼ teaspoons Sea Salt
  • ½ cups Dark Chocolate Chips (optional, But Totally Required)
  • 1 cup Peanut Butter (I Used Chunky)
  • 1 Tablespoon Butter

Preparation

Preheat oven to 350 F. Spray an 8×8 pan with cooking oil. Spread pretzels pieces over bottom of dish. Set aside.

Meanwhile in the bowl of a stand up mixer cream butter, yogurt, and sugars together. Add in eggs one at a time mixing in between. Then mix in the vanilla. Beat until well mixed.

In another bowl combine dry ingredients (both flours, cocoa powder, and salt). Pour dry mixture into wet mixture. Gently fold in chocolate chips.

Spread batter into the dish, being careful not to disturb the pretzels and bake about 20-24 minutes or until a toothpick inserted comes out almost clean. Check at about 18 minutes. You don’t want to over bake the brownies. Just make sure sides are firm to the touch and middle is set. When done, remove the pan from the oven and set it on a rack.

In a microwave safe bowl add peanut butter and 1 tablespoon butter. Heat for 30 seconds, stir, and heat again until peanut butter is melted.

Top brownies with peanut butter glaze. Let cool on a cooling rack at least 20 minutes, until set.

Cut into squares and enjoy!

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