pretzel bottom reese’s pieces brownies

by Cait on August 14, 2012

These all started out as a tactic of mine to use up some miscellaneous things sitting in my pantry.

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But boy did they turn into so much more than that.

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I had a half bag of pretzels, a handful of chocolate chips and Reese’s Pieces and a whole lot of butter.

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I debated a couple different cookie recipes but after pulling together my potential Fall schedule of classes, I just didn’t have the energy for scooping and rolling.

Brownies seemed the next logical choice.

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I was right.

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Pretzel Bottom Reese’s Pieces Brownies

Serves 16


For the Pretzel Bottom:

  • ~ 4 cups mini pretzel twists (about 2 cups finely crushed)
  • 3/4 cup Earth Balance, slightly melted
  • 1/4 cup brown sugar

For the Brownies (adapted from Martha Stewart):

  • 8 tablespoons Earth Balance
  • 2 ounces Reese’s Pieces
  • 4 ounces┬ásemi-sweet chocolate chips
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 2 teaspoons pure vanilla extract


For the Pretzel Bottom:

  1. Pour pretzels into a food processor and coarsely chop.
  2. Add brown sugar and pulse a few more times then add Earth Balance and pulse until well combined.
  3. Place into a 13×9 inch pan lined with parchment and press down until evenly distributed on the bottom of the pan.

For the Brownies:

  1. Preheat oven to 325 degrees.
  2. Put Earth Balance, Reese’s Pieces and chocolate chips in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly.
  3. Whisk together flour, baking powder, and salt in a bowl.
  4. Whisk granulated sugar into chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla. Add flour mixture; stir until well incorporated.
  5. Pour over pretzel bottom mixture using a spatula to smooth out for even coverage.
  6. Bake for 20-30 minutes (cooking time may vary depending on your oven) or until a toothpick comes out clean.
  7. Serve with milk.

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