These loaded brownies are chock full of sweet and savory morsels of classic peanut butter cups and crunchy chocolate-covered pretzels – and may or may not be loosely inspired by one of my favorite flavors of ice cream that rhymes with Tubby Wubby. But alas, I plead the Fifth. For all intents and purposes these brownies are rich, fudgy, and – honestly? – come together in no time at all with ingredients you may already have lying around. So if you have a sweet tooth, or are in a bind for a bake sale (Who knows! Stranger things have happened!), look no further than these brownies…and be sure to sneak a few for yourself.
Brownies with Peanut Butter Cups and Pretzels
Servings 0
Ingredients
- 3/4 cup all purpose flour
- 1 cup unsweetened cocoa powder, plus more for serving
- 1/2 tsp salt
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 1/2 cup vegetable oil
- 1 cup chopped peanut butter cups, divided
- 1 cup chopped chocolate covered pretzels, divided
- Flaky salt, for serving
Instructions
- Preheat oven to 350 degrees F and grease a 9" x 9" baking pan.
- In a mixing bowl, whisk together dry ingredients: flour, cocoa powder, and salt.
- In a separate mixing bowl, combine wet ingredients: brown sugar, granulated sugar, vanilla extra, oil, and eggs.
- Gradually stir in the dry ingredients to the wet until fully incorporated, but do not over-mix.
- Fold in about 3/4 cups each of chopped peanut butter cups and chocolate covered pretzels.
- Pour the batter into the prepared baking pan. Evenly sprinkle the remaining peanut butter cups and pretzels across the top of the batter.
- Bake for about 20 to 23 minutes. Let cool in the pan about 30 minutes or so and cut into squares.
- Dust brownies with additional cocoa power and a bit of flaky sea salt, and enjoy!
