These brownies won’t leave you with a headache the next day-unless you get a sugar hangover from eating the entire pan in one sitting, of course. So go ahead, indulge in as many as you wish…they are that good! (Recipe courtesy of “A Taste of Virginia Tech“)
For the peanut butter topping:
- 4 tablespoons unsalted butter, melted
- ½ cup powdered sugar
- ¾ cup crunchy (or smooth) peanut butter
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
Whisk all ingredients together in a medium bowl until smooth. Set aside until ready to use.
For the brownies:
- ½ cup flour
- ⅓ cup cocoa powder
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup butter, melted
- 1 cup of sugar
- 1 teaspoon vanilla extract
- 2 eggs
- ½ cup chocolate chips
- Handful of pretzel sticks
Preheat oven to 350ºF. Grease a 9-inch baking pan.
Stir together flour, cocoa, baking powder, and salt in a medium bowl and set aside.
Stir together butter, sugar, and vanilla in a large bowl. Add eggs and beat well. Add flour mixture to the butter mixture and stir until it is well blended. Fold chocolate chips into batter.
Spread batter evenly in prepared pan. Pour peanut butter mix over brownie batter and make into swirls with a knife- gliding through the batter. Arrange pretzel sticks parallel in the batter.
Bake approximately 25-30 minutes, or until a toothpick stuck in the batter comes out clean. Let cool entirely before taking out of the pan.
