Go Back
Peanut butter brownies with pretzel crust on a white plate

Peanut Butter Brownies

Adapted from Betty Crocker
Author Dorothy Kern


For the Crust

  • 2 1/2 cups pretzels
  • 3 tablespoons sugar
  • 1/2 cup (1 stick) melted butter

For the Brownies

  • 1/2 cup butter
  • 1 bag peanut butter chips
  • 1 1/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 eggs

For the Frosting

  • 4 tablespoons butter , softened
  • 1/2 cup peanut butter
  • 2 cups powdered sugar
  • 1 teaspoon vanilla
  • 2 tablespoons milk


  • Heat oven to 350°. Line the bottom of a 9×13” baking pan with parchment paper.
  • Crush pretzels in food processor. Place in a medium sized bowl and add sugar and melted butter. Stir and press into the bottom of your pan. Bake for 8 minutes.
  • Meanwhile, melt butter and peanut butter chips in a medium saucepan over low heat, stirring constantly, just until melted. Remove from heat and cool slightly.
  • Stir remaining brownie ingredients together in a large bowl. Stir in peanut butter mixture. Spread over pretzel crust and bake about 30 minutes, until a toothpick comes out clean. Cool completely.
  • Make the frosting: Beat butter and peanut butter with a hand mixer. Beat in powdered sugar, vanilla, and milk. Mix until smooth and spread over cooled brownies. Cut into bars.