I love this recipe for so many reasons. First off, it’s kind of a pie, but more like a really moist brownie. Also, it includes my new obsession – salty and sweet. I was apparently tardy for that party, but I LOVE desserts with a little bit of salt on top (or salt on the bottom in this case). This was inspired by Teeny’s Tour of Pies (with some alterations), and it seems like I’m really on my way to being out of my pie rut. There are a few of Teeny’s recipes that I still want to try so I’ll feature more here as I find more winners.
Some notes on this recipe: You can pre-make the pretzel crust, but just keep it in the fridge until you’re ready to use. Also, make sure you don’t overbake this pie. It will dry out really fast so pull it out a few minutes before you think its cooked. It’ll keep cooking after its out of the oven, and honestly, brownies are best when they’re underbaked.
So let’s get on to the recipe!
- • 8 tbsp. butter, melted
- • 1 ¼ cups pretzel crumbs (I just used a food processor and crushed them until they were even consistency)
- • 6 tbsp. unsalted butter
- • 6 oz. semisweet chocolate (I used Ghirardelli bars)
- • ½ cup creamy peanut butter (not natural, use Skippy, Peter Pan or the like)
- • ¼ cup unsweetened cocoa powder
- • 2 eggs
- • 1 cup granulated sugar
- • 2 tsp. vanilla extract
- • 3/4 cup all-purpose flour
- • ¼ tsp. baking powder
- • ½ tsp. salt
- Preheat the oven to 350 degrees.
- Mix the crumbs and the butter together and press into a 9-inch pie plate. Bake for 5 to 7 minutes, until lightly browned. Cool on a rack then pop into the refrigerator for at least 30 minutes.
- Set up a double broiler on your stove – fill a medium saucepan with a few inches of water and place a glass mixing bowl on top. Combine the chocolate, butter and ¼ cup peanut butter together. Allow that to melt together and evenly combine. Once it’s all smooth, remove from the heat and mix in the cocoa powder. Set aside and allow to cool for a bit.
- Stir together the flour, baking powder and salt in a small bowl then set aside.
- Whisk together the eggs, sugar and vanilla extra in a stand mixer. Slowly add the cooled chocolate mixture. Then add the flour mixture and stir until well incorporated.
- Place the remaining ¼ cup peanut butter in a microwave safe bowl and heat for 45 seconds or until very runny.
- Pour the chocolate mixture into the cooled pretzel shell and dollop the warmed peanut butter on top. Use a butter knife to swirl around.
- Bake for 35 to 40 minutes or until a butter knife inserted two inches from the edge comes out clean.
- Serve warmed with a scoop of your favorite vanilla ice cream and enjoy!