As mentioned in the very few posts I wrote this winter, I was part of a truly magical 200 hour yoga teacher training. Not only did I leave with a deeper understanding of yoga and many pathways to continue to explore, but I gained 22 new incredible friends. Honest to goodness, I love my yoga family in a way that I can't put into words. I rest easy knowing that I have a lifelong connection with each of them, whether near or far.
How on earth does yoga teacher training relate to peanut butter pretzel brownies? (I was getting there!) It is the dessert I brought to our graduation celebration. I couldn't settle for anything but delicious and over-the-top sweet and decadent for my lovely yogis--I knew that others would take care of the kale salads, quinoa, and veggies (which were all incredible). :)
These brownies are more like little bites of enlightenment. Crunchy on the bottom, soft and slightly chewy in the middle, soft and creamy on top. Add some salt, peanut butter, and chocolate and the experience in blissful in your mouth. It's a good thing we do lots of yoga to burn off the calories that are surely in each bite (no one is watching...you can have another one). The only unfortunate thing is that I never got any photos of the brownies sliced because they were gone before I got around to it.
I can't wait to make these again! However, when I do, I'll always think "23 yogis all lying in bed...."
Peanut Butter Pretzel Brownies:
Adapted from this blog that I want to continue to explore.
For the crust...
- 2 1/2 liberal cups of pretzels (I used Snyder's minis)
- 3 tablespoons of sugar
- 1/2 cup of melted butter
- 1/2 cup of butter
- 1 bag of peanut butter chips
- 1 1/4 cups of all-purpose flour
- 3/4 cup of granulated sugar
- 1 generous teaspoon of vanilla extract
- 1/4 teaspoon of salt
- 3 eggs
- 4 tablespoons of butter, softened
- a very liberal 1/2 cup of creamy peanut butter (not the natural kind...it will separate)
- 2ish or more cups of powdered sugar
- 1 generous teaspoon of vanilla
- 2 tablespoons of milk (maybe more depending on consistency)
- 1/4 to 1/2 cup of semi-sweet chocolate chips
- Preheat the oven to 350 degrees. Line a 9 x 13 pan with nonstick tinfoil.
- Measure the pretzels and put them in a gallon sized plastic bag. Use your rolling pin (or wine bottle) to smash the pretzels. I like this method better than a food processor because in the end it is faster and the consistency ends up providing more crunch.
- Add the crushed pretzels, sugar, and melted butter to a medium bowl. Mix together then press into the bottom of the lined pan with the help of a fork.
- Bake for 8-10 minutes.
- In the meantime, melt the butter and peanut butter chips in a saucepan over medium-low heat. Stir consistently until the whole thing is just melted and creamy. Remove from heat.
- Stir the rest of the brownie ingredients together in a bowl, then add the warm peanut butter mixture.
- Spread over the fresh-baked pretzel crust and bake for 30 minutes or so, until a toothpick comes out clean. (Note: it will not rise much at all.)
- Remove from the oven when it is done and cool completely.
- While the brownies are cooling, make the frosting...
- In a stand mixer, beat the softened butter and peanut butter.
- A little bit at a time, add the powdered sugar, milk, and vanilla a little at a time. Beat into smithereens between installments. Continue to mix until smooth and creamy and meets your desired consistency.
- Spread over the brownies.
- In the microwave, melt the chocolate chips until just liquidy (be careful to not overcook). Spoon into a plastic bag. Cut a tiny hole in the corner of the bag. Drizzle the melted chocolate over the frosting.
- Cut into bars. Enjoy!!
- Try to beat your friends to the last piece. :)
- Do some yoga.