Sweet & Salty Fudge Brownies with Peanut Butter Frosting (the quick version)

I whipped up this dish for the girls the other night. The original recipe calls for making all three elements (brownies, frosting, and chocolate-covered pretzels) from scratch. Unfortunately, it was 7:30pm when I was informed that these “needed” to be made, asap…so we had to cut some corners.
From scratch would probably be even better, but this version was pretty freakin’ awesome, too.

-Perry

Sweet & Salty Fudge Brownies with Peanut Butter Frosting
For 24 “extra thick” brownies
1 box (2 pouches) Ghirardelli “Triple Chocolate” Fudge Brownie Mix
2/3 cup water
2/3 cup veggie oil
2 eggs
1 cup cream-cheese frosting
1/2 cup chunky peanut butter
2 cups chocolate covered pretzels

Prepare dish and brownie mix according to package instructions, and bake.

Mix peanut butter and frosting together (I used my KitchenAid) until completely blended.

Place chocolate-covered pretzels in a zip bag and crush into 1/4 to 1/2 inch pieces.

Allow cooked brownies to cool slightly. Spread frosting to completely cover the top, sprinkle with pretzel pieces.

Serve.

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