Preheat your oven to 350 degrees. Line a 9 x 9 non-stick baking pan with parchment paper. Spray with non-stick spray, making sure to get the sides as well.

In a food processor, combine all the ingredients for the crust except the butter. Once it’s made a nice mixture (don’t completely pulverize, leave nice chunks). Slowly add in the melted butter, using the pulse button. After it comes together, press gently into the pan.

Bake for 6 minutes.

Follow the instructions on the back of the box, but also add in one extra egg. This gives the brownies a little more height and makes it a bit more cakeier.

Pour directly over the pretzel crust, and bake again for about 25-35 minutes, checking. Once they are no longer gooey in the middle and the middle springs to touch, you are good. Watch the edges to make sure they don’t burn.

Once the brownies are cooled, you can start the frosting.

Place chocolate chips and peanut butter in a glass measuring cup. Microwave for 30 seconds. Stir. Microwave for 30 more seconds. Stir well. All the chocolate chips should finish melting when you stir. If they don’t, microwave 10 seconds more. It makes a nice smooth creamy frosting (if you use the Reginalds, there is a slight crunch, so not quite as smooth).

Pour frosting on the middle of the brownies and spread it out evenly. Top with chopped peanuts if desired. You can serve with the frosting as is, or you can allow to sit until the frosting is set. Store in the refrigerator, tightly covered.