A salty, crunchy pretzel crust. A dense, fudgy banana brownie. The most heavenly hazelnut chocolate ganache ever created thanks to a jar of Nutella. Yes, an entire jar of Nutella! I know, I didn’t think you would mind!
This recipe is the definition of ooey, gooey goodness. You can never go wrong with a sweet and salty flavor combination in my book!
Pretzel Crusted Banana Bread Brownies
3 cups pretzels
5 tablespoons butter, melted
3/4 cup butter
3/4 cup cocoa
2 tablespoons coffee, prepared
1-2/3 cups sugar
2 teaspoons vanilla
1 banana, mashed
2 eggs, beaten
1-1/3 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
13 oz. Nutella
3/4 cup heavy whipping cream
Preheat oven to 350 degrees.
In a large food storage bag, add pretzels and seal. Crush into small pieces with rolling pin or heavy spoon.
Add pretzel crumbs to 9×13 pan and drizzle with 5 tablespoons melted butter. Stir to combine and then press onto bottom of pan to form crust. Set aside.
In a large bowl, melt 3/4 cup butter. Stir in cocoa, coffee, sugar, vanilla, banana and eggs.
Stir in flour, baking powder and salt until just combined.
Pour brownie batter on top of pretzel crust and carefully spread to edges.
Bake for 20-25 minutes or until brownies are set.
Let brownies cool completely.
In medium bowl, add Nutella and whipping cream and microwave for one minute.
Whisk together and then spread on top of cooled brownies.
Refrigerate 3-4 hours prior to serving. The longer the brownies are refrigerated, the more set the ganache will be.
I can’t think of a better way to start your week than whipping up a batch of these brownies. Absolute heaven in a pan!
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