Peanut Butter Pretzel Brownie Pie

for the pretzel crust:

Preheat the oven to 350 degrees. Make pretzel crumbs in a food processor or blender (from about 2-1/2 cups pretzels) and place them in a medium bowl. Combine melted butter and pretzel crumbs with a rubber spatula until evenly coated.

Transfer the crumbs to a 9″ pie plate and spread mixture along the sides and bottom of the pan until there is an even layer about 1/4″-thick. I like to use the bottom of a measuring cup to even things out and press the crumbs up along the sides of the pan.

Bake the crust for 5-7 minutes and cool on a wire rack, then transfer to the fridge to chill for at least 30 minutes before filling.

for the peanut butter brownie pie filling:

Preheat the oven to 350 degrees. Melt the butter, chocolate, and 1/4 cup of the peanut butter in a double boiler or in the microwave in 30-second intervals until completely melted and smooth. Remove from heat and whisk in the cocoa powder until smooth. Set aside to cool to room temperature.

In a large bowl whisk together the eggs, sugar, and vanilla. While mixing, slowly add the cooled chocolate mixture and whisk until smooth. In another bowl, whisk together the flour, baking powder, and salt. Add to the egg and chocolate mixture until just combined.

Warm the remaining 1/4 cup peanut butter in the microwave or over low heat on the stove and set aside. Pour the brownie batter into the prepared pretzel crust and smooth with a rubber spatula. Spoon dollops of the melted peanut butter over the brownie batter and use a knife to swirl the two together. Bake for 35 to 40 minutes, or until the cake tester comes out clean. Cool before serving.