Salted Pretzel Peanut Butter Brownies

Ingredients

• FOR THE PRETZEL CRUST:
• 1-¾ cup Honey Whole Wheat Pretzels, Crushed Into Small Pieces
• ¼ cups Butter, Melted
• FOR THE BROWNIES:
• ¼ cups Butter, Softened
• ¼ cups Nonfat Vanilla Greek Yogurt
• ¾ cups Brown Sugar
• ¼ cups Organic Sugar
• 2 whole Eggs
• 1 teaspoon Vanilla
• 1-¼ cup White Whole Wheat Pastry Flour
• 4 Tablespoons Cocoa Powder
• ¼ teaspoons Sea Salt
• ½ cups Dark Chocolate Chips (optional)
• FOR THE PEANUT BUTTER CRUMBLES:
• 1-½ cup Crunchy Peanut Butter
• 1 Tablespoon Milk
• 3 Tablespoons Powdered Sugar

Preparation Instructions

Preheat oven to 350ºF.

Spray a 8×8 pan with cooking oil. Spread pretzels pieces over bottom of dish and drizzle with melted butter. Pop in oven and bake about 10 minutes.

Meanwhile in a stand up mixer, cream butter, yogurt, and sugars together. Add in eggs one at a time and vanilla. Beat until well mixed. On slow speed add in flour, cocoa powder, and salt. Gently fold in chocolate chips.

Spread batter into the dish and bake about 18 minutes.

Meanwhile, in a mixer, combine all ingredients for peanut butter crumbles. Mix until it resembles coarse crumbs.

Remove brownies from oven and top with peanut butter crumbles. Bake another 5 minutes or so until a toothpick inserted comes out almost clean. You don’t want to over-bake the brownies. Just make sure sides are firm to the touch and middle is set.

Enjoy.

Recipe adapted from Serious Eats.