For the brownie base: • ½ cup (115g) unsalted butter • 6 oz (170g) dark chocolate, chopped • ¾ cup (150g) brown sugar • ¼ cup (50g) granulated sugar • 2 large eggs • 1 tsp vanilla extract • ½ cup (65g) all-purpose flour • ¼ cup (25g) unsweetened cocoa powder • ¼ tsp salt
For the topping: • ⅓ cup (85g) creamy peanut butter (warmed slightly) • ½ cup crushed pretzels • Flaky sea salt (optional)
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Instructions: 1. Preheat oven: 350°F (175°C). Line an 8x8-inch baking pan with parchment. 2. Make the brownie batter: In a saucepan, melt butter and chocolate over low heat until smooth. Remove from heat, stir in sugars. Add eggs and vanilla, mix well. Fold in flour, cocoa, and salt until just combined. 3. Layer & swirl: Pour batter into prepared pan. Drizzle peanut butter over the top in spoonfuls, then use a knife to swirl it through. Sprinkle with crushed pretzels and flaky salt. 4. Bake: 25–28 minutes, until the center is just set. Cool completely before slicing.
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