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+ servings
Pretzel Ball Brownies

Peanut Butter Pretzel Ball Brownies

Hollie Schultz
If you love peanut butter, pretzels and brownies then this will be your favorite dessert to whip up in a flash.
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Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Dessert
Cuisine American
Servings 16 servings
Calories 427 kcal

Ingredients
  

Peanut Butter Pretzel Balls

  • 1/2 cup creamy peanut butter
  • 5 tbsp powdered sugar
  • 2 tbsp butter room temperature
  • 1 cup butter pretzels crushed

Pretzel Crust

  • 3/4 cup butter melted
  • 1/3 cup peanut butter creamy
  • 2 1/4 cups pretzels crushed

Brownies

  • 1 box Brownie Mix 13x9 family size
  • 2 eggs
  • 1/4 cup water
  • 1/3 cup vegetable oil

Instructions
 

Make the Pretzel Balls

  • Crush butter pretzels with a food processor until chopped but not pretzel dust. The more pieces of pretzel – the crunchier the balls will be. Mix creamy peanut butter, powdered sugar, butter and crushed pretzels until completely mixed.
  • Roll the peanut butter pretzel mixture into 1″ balls. (You are aiming for 28 balls.) I found it easier to roll the mixture if I chilled it for about 15 minutes. After all the balls are rolled, pop the plate of peanut butter balls in the freezer for about 20 minutes while you continue on with the rest of the recipe.

Make the Peanut Butter Pretzel Crust

  • Preheat oven to 350 degrees. Heat the 1/3 cup peanut butter in the microwave for about 25 seconds to make it melty. Crush the pretzels in a food processor or however you like to crush pretzels. Any kind of pretzels will do but I recommend using crushed butter pretzels (you find them next to the regular pretzels and they are literally called “Synder Butter Pretzels”) for the recipe. I also recommend not crushing the pretzels to dust but keep some small pieces to keep the crust crunchy.
  • Mix the melty peanut butter, melted butter (melt in microwave), sugar and pretzel crumbs. Press into lightly greased 13×9 pan. Set aside pretzel crust and make the brownies.

Make the Brownie Batter

  • Make the brownies according to the package.
  • Remove the peanut butter pretzel balls from the freezer and evenly place all 28 balls on the pretzel crust. Even though I didn’t do it while making it this weekend, I would suggest flattening the tops of the balls to make them more of a fat saucer shape to help with the brownie coverage and spread them out a bit.
  • Evenly pour the brownie batter over the entire pan covering all the balls.
  • Bake the brownies at 350 degrees for 35-40 minutes or until an inserted toothpick in the center comes out mostly clean.
  • Cool for as long as you can stand it before digging in. Take a fork to the pan, we won’t judge. Note: Adding a scoop vanilla ice cream to the brownies makes it that much better.

Notes

  1. You can easily make homemade brownies if you'd like. The recipe would turn out just as good.
  2. You can substitute regular pretzels for the butter pretzels with no problem. 

Nutrition

Calories: 427kcalCarbohydrates: 43gProtein: 7gFat: 26gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 47mgSodium: 370mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 339IUCalcium: 15mgIron: 2mg
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