Pretzel Cheesecake Brownies have all your favorite yummies in one delicious bar.

Pretzel Cheesecake Brownies Recipe

 

Warning! Trying to resist these Pretzel Cheesecake Brownies is a dieter’s worst nightmare. If you are addicted to chocolate-covered pretzels, just imagine these brownies in your mouth. The salty crunch of the pretzels works perfectly with the brownie crust, while the cheesecake layer lends a tangy creaminess. Top with more chocolate, and you have a dieter’s nightmare, but oh so good. They couldn’t be easier to make. It’s a party in your mouth. Go for it!

Pretzel Cheesecake Brownies Recipe


Brownie Layer:
1 package dark chocolate brownie mix
1 large egg, lightly beaten
1/3 cup vegetable oil
1/3 cup water
1-1/2 cups (about) miniature pretzels

Cheesecake Layer:
8 ounces cream cheese, at room temperature
2 large eggs, at room temperature
1-1/2 cups powdered confectioners’ sugar
1/8 teaspoon lemon extract
1/2 cup miniature chocolate chips

Chocolate Drizzle:
1 cup chocolate chips, at room temperature
1 teaspoon butter or shortening

Preheat oven to 350 F. Line a 9- x 13-inch baking pan with non-stick foil or grease the pan generously.

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In a medium bowl, combine brownie mix, including any chocolate pouch that came with the mix, with egg, oil, and water using a large fork (about 50 strokes). (See Notes.) Pour into prepared pan and smooth. Layer pretzels on top of brownie batter. Lightly press the pretzels into the batter, but do not submerge them.

In a large bowl, combine cream cheese, eggs, powdered sugar, and lemon extract, beating until smooth. Spoon over the pretzel layer, taking care not to dislodge the pretzels. Sprinkle the miniature chocolate chips on top. Tamp the pan gently on the counter until the chips sink slightly into the cheesecake batter.

Bake 25 to 30 minutes. Cheesecake layer should be set. Let cool to room temperature.

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Melt 1 cup chocolate chips and butter in the top of a double boiler, stirring until smooth and liquid. (You may do this in the microwave, but watch closely and stir often so the chocolate does not burn and seize up.) Scrape the melted chocolate into a zip-top bag and squeeze out all the air. Snip off one small corner of the bag and drizzle the top of the cooled brownies with chocolate. Refrigerate to set chocolate.

Yield: 24 to 36 servings, depending upon cut size.

Notes:
• This recipe was tested with Duncan Hines® Double Fudge Brownie Mix. However, you can use any brand of brownie mix or your own basic brownie recipe. Prepare according to package directions and proceed. Use the directions for basic brownies, not cakey brownies. You want this layer to be thick.

• For additional chocolate indulgence, I often fold in 1/2 cup additional chocolate chips into the brownie layer.

Pretzel Cheesecake Brownies Recipe Photo ©2019 Peggy Filippone

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