Peanut butter pretzel brownie recipe

Name: Peanut butter pretzel brownie recipe
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 16
Ingredients: 150 g unsalted butter, plus extra to grease; 100 g dark chocolate, roughly chopped; 3 medium eggs; 250 g caster sugar; 25 g plain flour; 45 g cocoa powder; 25 g unsalted butter; 100 g condensed milk; 60 g smooth peanut butter; 1 tbsp. golden syrup; 30 g chocolate covered pretzels/salted pretzels; 15 g salted peanuts

Salty, crunchy, sweet… what’s not to love?!

By Alice ShieldsPublished: 24 July 2025

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Good Housekeeping

This might be our ultimate brownie recipe… salty, sweet, crunchy, what’s not to love?! We’ve used a mixture of chocolate coated and regular salted pretzels, for flavour and texture, but you could just use one or the other, if you prefer. For the neatest squares, slice your brownies with a blunt instrument, like a dough scraper.

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Yields:

Prep Time:

30 mins

Cook Time:

35 mins

Total Time:

1 hr 5 mins

Ingredients

FOR THE BROWNIE

150 g
unsalted butter, plus extra to grease
100 g
dark chocolate, roughly chopped
3
medium eggs
250 g
caster sugar
25 g
plain flour
45 g
cocoa powder

FOR THE PEANUT BUTTER CARAMEL AND TOPPING

25 g
unsalted butter
100 g
condensed milk
60 g
smooth peanut butter
1 Tbsp.
golden syrup
30 g
chocolate covered pretzels/salted pretzels
15 g
salted peanuts

Directions

1. Step 1Preheat oven to 180°C (160°C fan) mark 4 and grease and line a 20.5cm square tin with baking parchment.
2. Step 2Melt the butter and dark chocolate in a heatproof bowl set over a pan of barely simmering water. Remove bowl from the heat and leave to cool for 5min.
3. Step 3Meanwhile, make the caramel by heating butter, condensed milk, peanut butter and golden syrup in a pan over low heat, stirring until fully melted and combined. Remove from the heat and set aside.
4. Step 4In a large bowl using a handheld electric whisk, beat the eggs and sugar until pale, thick and fluffy. Beat in the cooled chocolate mixture. Sift in the flour, cocoa powder and a pinch of fine salt and fold in using a large metal spoon.
5. Step 5Scrape into the prepared tin and smooth to level. Dot over the caramel and gently swirl into the batter. Scatter over the pretzels and nuts. Bake for 25min, or until a crust has formed on top. Leave to cool completely in the tin before transferring to a board, slicing and serving.

TO STORE
Store in an airtight container at room temperature for up to 3 days.

You can of course dig into the brownies as soon as they are cool, but for a neater slice make a day before you want to serve them. Leave to cool completely before wrapping the tin in foil or clingfilm (or use the parchment to transfer to an airtight container).

If you like this recipe, you’ll love our millionaire brownie traybake.

For another salty, sweet hit, check out our salty-sweet chocolate bark.

70 chocolate recipes that are guaranteed to knock your socks off

Alice Shields

Senior Cookery Writer

Alice Shields is Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.

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