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Peanut Butter Brownies with Pretzel Crust

The most decadent brownies swirled with sweet and salty peanut butter over a pretzel crust. These brownies are made gluten free and dairy free for the perfect sweet snack!


for the crust

  • 4 cups pretzels gluten free
  • 1/4 cup dairy free butter melted and cooled
  • 2 tbsp granulated sweetener

for the brownies

  • 1 1/4 cup dark chocolate chips dairy free
  • 1/4 cup granulated sweetener
  • 3 tbsp coconut oil melted
  • 2 eggs room temperature (this is important)
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp vanilla extract
  • pinch sea salt

for the peanut butter swirl

  • 1/2 cup Naturally More Peanut Butter Crunchy or Smooth
  • 2 tbsp dairy free butter melted and cooled
  • 2 tbsp granulated sweetener


  • 1/3 cup pretzels gluten free


  • Preheat oven to 350 F and prepare a  9x9 inch pan with parchment paper both ways for easy removal. 
    Place the pretzels into a food processor and pulse until small crumbles form. Add in the melted butter and sweetener and pulse until combined. Press the crust into the bottom of the pan and bake for 5-6 minutes. Remove and let cool.
  • In a microwave safe bowl, melt the chocolate and coconut oil together until smooth. Set aside to cool.
    Meanwhile, in a mixing bowl, stir together the cocoa powder, sweetener and salt. Add in the eggs and vanilla and stir until combined. Add in the chocolate mixture and continue mixing until incorporated. Transfer the batter to the prepared pan.
  • In another bowl, mix together all peanut butter swirl ingredients until smooth. Randomly spoon dollops of peanut butter over the brownies and run a knife through the batter to draw a swirl. Do not mix up too much. Bake for 17-20 minutes. The brownies will seem undercooked but they will continue to cook once you remove them. Immediately top with pretzels and let cool before serving.