Over a month ago, I shared a photo of these brownies on Instagram, but I never shared the recipe with you. I know you probably think I was trying to me mean by teasing you with a recipe I would never share. That is not what happenned, I promise!! I was planning on sharing the brownies the very next week…… but the photos got corrupted when I tried to upload them to lightroom. I was only able to get these two pictures from the card.
I. Was. Devastated.
I wanted to just start all over again because these photos are nearly identical as it were and with this shoot, I was practicing with dark and moody and was really happy with what I did. Things happened and I never got around to remaking the brownies. Instead of holding it off for forever since a few people have reached out and asked when I would post the recipe, I am sharing it with you now. Identical photos and all.
These brownies are EPIC. They have a salty pretzel crust and are studded with mini peanut butter cups. They are then topped with a lusciously creamy peanut butter frosting which is coated in crushed pretzels and salted caramel drizzles. Oh and the brownie itself? Rich, fudgy, but not overly dense. It’s basically all our favorite things in one. *I tossed mini pretzels in a food processor until they were completely pulverized and resembled flour.
My recipe is intended to make a very large batch in a 9 x 13 inch baking pan, but this recipe works well when halved or doubled, so you can make as many as you need. These brownies are rich, so you will want to cut them up small. Oh and eat them warm with a side of ice cream. Trust me on this one!
For the Peanut Butter Frosting
Salted Caramel Drizzle
For the Brownies
For the Frosting
For the Caramel
*I tossed mini pretzels in a food processor until they were completely pulverized and resembled flour.