Instructions

Make the Peanut Butter Layer:

1. Preheat oven to 350°F and line a 9” x 13” pan with parchment paper, leaving at least a 2″ overhang on 2 sides.
2. In a bowl of an electric mixer, whisk together the eggs, brown sugar, salt, and vanilla until well combined. Mix in the peanut butter and glute-free flour until a smooth, thick batter forms. Set aside.

Make the Brownie Batter:

1. Using an electric mixer or a stand mixer fitted with the whisk attachment on medium-high speed, mix the eggs, granulated sugar, and brown sugar in a large bowl for 4-5 minutes. Then, on low speed, mix in the melted butter, vanilla and salt. Lastly, sift in the cocoa powder and arrowroot starch. Beat on low for 30 seconds, then, increase the speed a bit and beat until a thick batter forms. Set aside.

Assemble:

1. Pour the peanut butter mixture into the prepared pan. Smooth into an even layer with a knife or offset spatula.Top it with half of the chocolate chips, broken pretzels, and salted peanuts.
2. Next, pour the brownie mixture over the top. Then, sprinkle over the remaining chocolate chips and peanuts.
3. Lastly, arrange the pretzels in neat rows over the brownie.
4. Bake for 30-40 minutes.
5. Let the brownie cool to room temperature and place in the fridge for at least 4 hours before serving. Remove brownie from pan using parchment overhang, then cut into 24-30 squares.
6. Remove brownie from pan using the overhanging parchment paper and cut into 24-30 squares.