Valerie Bertinelli’s Peanut Butter, Chocolate and Pretzel Brownies

The title really says it all! If you like peanut butter and chocolate brownies you will love the addition of the pretzels on top. It adds that salty, crunchy element to the dessert! Robby took one bite and his hand went right back in for another! I should also mention there is no box mix involved and you really can tell the difference. This brownie is more cake like than fudge like. I also slightly failed with swirling the peanut butter into the batter.  I did swirl it but clearly not enough.  I would not say it was a mistake, as these brownies are delicious! This also makes a 9 x 13 pan so there is plenty to share! You are going to love these!

INGREDIENTS
1 stick (8 Tablespoons) of butter
1/4 cup semi-sweet chocolate chips
2 large eggs
1/4 cup water
1 teaspoon vanilla extract
1 cup granulated sugar
3/4 cup all purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon kosher salt

PEANUT BUTTER SWIRL TOPPING
3/4 cup smooth peanut butter
2/3 cup confectioners sugar
5 Tablespoons unsalted butter, melted
1/2 cup chopped salted pretzels

DIRECTIONS
For the brownies,  position the rack in the lower third of the oven and preheat to 325 degrees. Butter or grease a 9 x 13 baking dish with non-stick baking spray. Melt butter in a small saucepan over medium low heat, add the chocolate chips cooking and stirring constantly until the chips are melted almost all the way. Remove from heat and continue stirring until the chocolate is completely melted. Transfer to a bowl and let cool for about ten minutes. Once cooled whisk in the eggs, water and vanilla.  In a separate large bowl add the sugar, flour, cocoa powder, baking soda, baking powder and salt. Whisk to blend. Add the dry ingredients to the melted chocolate mixture and fold to combine. Pour the batter into the prepared baking dish. Set aside.
For the topping– mix the peanut butter, confectioners sugar and melted butter in a medium bowl until smooth. Spoon the peanut butter mixture over the top of the brownie batter. Holding butter knife vertically, swirl the peanut butter topping into the batter by dragging the knife up and down the batter (this is where I failed).  Sprinkle the top with the chopped pretzels.
Bake 35 minutes or until a toothpick inserted in the center comes out clean. Let the brownies cool on a baking rack for 20 minutes before cutting.

Enjoy!