The moral of the story is that you should make these brownies, fall in love, and not share them with anyone.
XOXO, Harper Girl
Chocolate Peanut Butter Pretzel Brownies
Adapted from Joy the Baker
1 stick butter
6 oz. bittersweet chocolate, chopped
1 teaspoon instant coffee/espresso (optional)
3/4 cup granulated sugar
3 large eggs
1 teaspoon vanilla
2/3 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Coarse sea salt for topping
For peanut butter swirl:
4 tablespoon melted butter
1/4 cup powdered sugar
3/4 cup peanut butter
1/4 teaspoon salt
1/2 teaspoon vanilla
One large handful of pretzel sticks
Preheat oven to 325 degrees, with a rack in the upper third of the oven. Grease an 8x8 inch baking dish, line with parchment, and grease parchment.
Bring one inch of water to a boil in a large sauce pan. In a heatproof bowl placed over the boiling water, melt and combine butter, chocolate, and espresso powder. Stir continuously and when butter and chocolate are melted, remove from boiling water to allow to cool slightly. Whisk granulated sugar into chocolate mixture until the sugar is combined. Stir in the vanilla extract. When the chocolate is no longer too hot, whisk in the eggs one at a time.
In a small bowl whisk together flour, salt, and baking powder. Fold the flour mixture into the chocolate mixture until just combined. Using heaping spoonfuls drop the batter into the prepared pan.
To prepare the peanut butter swirl whisk together peanut butter, melted butter, powdered sugar, salt, and vanilla.
Pour the peanut butter mixture on top of the chocolate batter and run a knife through the batter to create a swirl. Top the batter with a few sprinkles of coarse see salt. Lightly crush some pretzel sticks and scatter over top of the batter. Bake at 325 degrees until a toothpick comes out with just a few crumbs, 35-40 minutes.