Serves 8
90 min
Peanut Butter Pretzel Brownie Pie
Recipe GLPRf2e77bda3296cc
A decadent dessert pie featuring a crispy pretzel crust topped with a rich, fudgy brownie layer swirled with creamy peanut butter. This combination of sweet, salty, and chocolate flavors bakes into a show-stopping treat that's perfect for chocolate and peanut butter lovers.
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Ingredients
1-1/4 cups pretzel crumbs
6 tablespoons unsalted butter, divided (3 tablespoons for crust, 3 for filling)
6 ounces semisweet chocolate, chopped
1/2 cup creamy peanut butter, divided (1/4 cup for filling, 1/4 cup for swirl)
2 large eggs
1 cup granulated sugar
2 teaspoons vanilla extract
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
Directions
Preheat your oven to 350°F. In a food processor or blender, pulse pretzels into crumbs until you have 1-1/4 cups of crumbs. Transfer the crumbs to a medium mixing bowl.
Melt 3 tablespoons of butter and pour it over the pretzel crumbs. Using a rubber spatula, stir until the crumbs are evenly coated with butter.
Pour the butter-coated pretzel mixture into a 9-inch pie plate. Spread and press the mixture evenly along the bottom and up the sides of the plate, creating an even crust about 1/4 inch thick. Use the bottom of a measuring cup to help compact and level the crust.
Bake the pretzel crust for 5 to 7 minutes until lightly set. Remove from the oven and allow to cool on a wire rack for several minutes, then transfer to the refrigerator and chill for at least 30 minutes before filling.
For the brownie filling, combine the remaining 3 tablespoons of butter, chopped semisweet chocolate, and 1/4 cup of peanut butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each interval, until completely melted and smooth (about 1 to 2 minutes total).
Remove the chocolate mixture from the heat and whisk in the cocoa powder until completely smooth. Set aside and allow to cool to room temperature, about 10 minutes.
In a large bowl, whisk together the eggs, granulated sugar, and vanilla extract until well combined. Slowly pour in the cooled chocolate mixture while whisking continuously until the batter is smooth and well incorporated.
In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry mixture to the egg and chocolate mixture and stir with a spatula until just combined. Do not overmix.
Warm the remaining 1/4 cup of peanut butter in the microwave (about 20 to 30 seconds) or over low heat on the stove until it reaches a pourable consistency.
Pour the brownie batter into the chilled pretzel crust and smooth the top with a rubber spatula. Drop spoonfuls of the warmed peanut butter over the batter in an even pattern.
Using a knife, gently swirl the peanut butter through the brownie batter to create a marbled pattern. Do not overmix, as you want visible peanut butter swirls in the finished pie.
Bake at 350°F for 35 to 40 minutes, or until a cake tester or toothpick inserted near the center comes out clean or with just a few moist crumbs. The internal temperature should reach 200°F at the center.
Remove from the oven and allow the pie to cool on a wire rack until it reaches room temperature before slicing and serving.
