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Peanut Butter-Pretzel Brownies

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  • Prep 10 min
  • Total 45 min
  • Servings 16
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Please both peanut butter and chocolate lovers with this easy, salty-sweet brownie recipe.
By Annalise Sandberg
Updated May 23, 2022
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  • 1 box Betty Crocker™ Dark Chocolate Fudge Brownie Mix
  • 1/4 cup water
  • 1/2 cup butter, melted
  • 2 eggs
  • 2 cups mini pretzel twists

Peanut Butter Swirl

  • 1/2 cup creamy peanut butter
  • 1/2 cup powdered sugar
  • 2 tablespoons butter, melted
  • 1/2 teaspoon vanilla

Chocolate Glaze

  • 1/2 cup semisweet chocolate chips
  • 2 tablespoons butter


  • 1
    Heat oven to 350°F. Line 8- or 9-inch square pan with cooking parchment paper.
  • 2
    In medium bowl, mix brownie mix, water and 1/2 cup melted butter. Add eggs one at a time, mixing after each. Break half of the pretzel twists into pieces; stir into brownie batter. Spread half of the batter into pan; set the rest aside.
  • 3
    In small bowl, mix Peanut Butter Swirl ingredients until smooth. Drop by spoonfuls on top of brownie batter in pan. Spoon remaining brownie batter between peanut butter spoonfuls. Use knife to swirl the two together. Top with remaining pretzel twists.
  • 4
    Bake 30 to 35 minutes or until brownies are set and appear dry around edges. Cool 30 minutes.
  • 5
    In small microwavable bowl, microwave Chocolate Glaze ingredients uncovered on Medium (50%) in 1-minute intervals until melted and smooth, about 3 minutes. Heat just until melted; do not overheat. Drizzle over cooled brownies. Let stand 20 minutes before cutting. Cut into 4 rows by 4 rows.

Tips from the Betty Crocker Kitchens

  • tip 1
    Leave extra cooking parchment paper overhanging sides of pan to use as handles to lift cooled brownies out of pan before cutting. For easiest cutting, chill in the fridge for at least 1 hour after drizzling with chocolate glaze.


Nutrition Facts are not available for this recipe
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