These brownies taste just like Ben & Jerry’s amazingly fabulous “Chubby Hubby” ice cream, except without all of that pesky ice cream getting in the way.
Instead of chocolate-covered, peanut-butter-filled pretzels like Ben and Jerry use, what we’re looking at here is a fudge brownie with peanut butter swirled over it, topped with crunchy mashed pretzels. My 4-year-old, Jamie, was a bit skeptical when he saw me crushing the pretzels, but he sure changed his tune when they came out of the oven. They were a hit!
In other words, if you grok salty chocolate as much as we do, you’re in for a treat.
Preheat oven to 350 degrees and grease a small (8×8 or smaller) baking dish.
In a medium-sized mixing bowl, microwave 1 stick (1/2 cup) butter for 30 seconds. To the melted butter, add 1 tablespoon vanilla extract and 1-1/3 cups granulated sugar. Stir well.
Add two eggs and mix until creamy. Stir in 1/3 cup unsweetened cocoa powder, 1 teaspoon salt, and 1 teaspoon baking powder. Next, stir in 1/2 cup all-purpose flour.
Pour the thick mixture into your greased pan and distribute until surface is mostly even. In a small measuring cup, microwave 1/4 cup creamy peanut butter for 30 seconds.
Use a butter knife to begin swirling dollops of the melted peanut butter into the surface of the brownie batter.
Next, take about a dozen regular-sized, salted pretzels (I used Rold Gold) and mash with hands in a bowl until pieces are about 1 cm long.
Sprinkle the pretzel bits over the batter, pressing some gently into the surface here and there, if desired.
Place pan in 350-degree oven and bake for about 35-40 minutes, or until center does not jiggle when shaken. Remove from oven and allow to cool at room temperature. (The center will still cook a while longer after being taken out of the oven this way.)
Slice when mostly cooled and serve with frosty glasses of milk.
Chef’s Warning: Do not post on Facebook that you have made these, unless you do not like brownies and would like them to quickly disappear. 🙂