Milk Chocolate, Peanut Butter and Pretzel Whole Wheat Brownies

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These brownies begin with Hodgson Mill Brownie Mix made with Whole Wheat Flour & Milled Flax Seed and milk chocolate chunks and a sweet peanut butter swirl. To give these brownies a little crunch and a nudge in the salty-sweet department, add some crushed pretzels on top.



Place butter in a medium-size saucepan and cook over medium-high heat until lightly browned, 3 to 4 minutes. Remove pan immediately from heat and tip it so butter is no longer touching bottom of hot pan. Keep browned butter to side of pan for a minute or two so bottom of pan can cool and butter doesn’t burn. (Alternatively, you may pour the butter into a bowl instead of tipping the pan.) Set pan upright and set it aside for 3 to 4 minutes to allow butter to cool. Whisk in eggs, egg yolk and vanilla extract and make sure they’re thoroughly combined. Whisk in brownie mix and baking powder until mixture is smooth and glossy.  Fold in milk chocolate chunks and set pan aside.  

In a small bowl, mix the peanut butter, melted butter and powdered sugar until well combined.  
Pour brownie batter into an 8- or 9-inch-square baking pan lined with aluminum foil and sprayed with nonstick cooking spray. Spread batter evenly around pan and dollop peanut butter filling on top. Using the tip of a butter knife, gently swirl peanut butter filling into brownie batter. Top with pretzel pieces. Lightly press pretzels into batter with fingertips or the back of a spoon. Bake in a 350° F oven for 25 to 30 minutes or until a toothpick inserted into the center of the brownies comes out relatively clean. Cool brownies completely and then refrigerate for 2 to 3 hours.  Remove chilled brownies from refrigerator and transfer them to a cutting board, using edges of aluminum foil as handles. Gently peel foil away from brownies and cut brownies into squares. Brownies may be stored at room temperature, in an airtight container, for up to a week.  

Original recipe by Holly

See the blog entry for this recipe for step-by-step instructions and pictures.

Makes approximately 16 brownies Print this Recipe

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