A couple of years ago I shared a recipe for peanut butter pretzel granola. At the time I was trying to do a refined sugar free challenge and thought that using PB in my granola would be a great alternative to a refined sugar syrup to help my clusters stick. Fast forward and I feel like peanut butter pretzel has become a signature flavour of mine, and I thought a peanut butter pretzel brownie recipe would be a perfect addition to the collection.
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I’ve made peanut butter brownies before and they went down so well, and adding the saltiness of the pretzels sounded like a great idea to finish these off. It kind of gives me the same flavour dynamic of salted caramel, with the blend of the sweet and salty, but I’m not a salted caramel fan so this seemed like a great alterative way to get the salt fix.
Don’t hate for the not liking salted caramel either, caramel should taste sweet. The salt adds nothing. Pretzels are supposed to be salty, your palette expects it, and the salt with the crunch adds a whole new level.
You can make these one of two ways, I opted to crush up some of my pretzels in my brownie batter so that crunch was scattered throughout and only sprinkled a few on top. But if you’re not keen on the idea of a gooey brownie being disrupted by the crunchy pieces, you can scatter a few more on top.
Nutritional Information
Surprise, surprise, a brownie recipe isn’t the most nutritionally dense food on earth.
Obviously, they’re vegan and using dark chocolate along with cocoa powder, so a little bit iron comes along with that. These brownies contain 1.6mg of iron, which is roughly 20% of the RDA for men, and women over 50. And 11% of the RDA for women aged 18-50.
Per brownie, this recipe provides 3.5g of protein and 2.7g of fibre.
208 kcal
Vegan Peanut Butter Pretzel Brownies Recipe
A sweet, rich and salty peanut butter pretzel brownie recipe. Deliciously gooey brownie batter with a salty pretzel crunch.
This recipe is gluten free, dairy free, and vegan. It does contain nuts and soy.
Vegan Peanut Butter Pretzel Brownies Recipe
Ingredients
- 35 g GF plain four
- 50 g GF oat flour
- 80 g golden caster sugar
- 150 ml vegan chocolate milk I used Alpro Chocolate Soy
- 1 tbsp peanut butter
- 2 tbsp powdered peanut butter
- 2 tbsp cocoa powder
- 2 tbsp sunflower oil
- 100 g dark chocolate
- Approx 30g GF pretzels I used Schar
Instructions
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Preheat your oven to 180 degrees and line an oven friendly baking dish.
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Melt your chocolate in a heatproof bowl over a pan of boiling water. Once chocolate has melted, stir in the tbsp of peanut butter until combined.
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Sieve your flours, cocoa and powdered peanut butter to ensure a smooth mixture. Once done, stir in the sugar until dry ingredients are fully combined.
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Now stir in the melted chocolate mixture, oil, and soy milk until fully combined. Mixture should be quite thick. Crush approximately ¾ of your pretzels, they don’t have to be evenly sized. I tried to get each pretzel into around 4/5 pieces. Finally, stir in your crushed pretzels.
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Pour your mixture into your lined baking dish. Place your remaining pretzels on top, the mix should be dense enough to support the weight without them dropping into the batter.
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Place on the middle shelf of the oven and bake for approximately 25 minutes.
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Leave to cool before slicing and serving.
Serve and enjoy!
Do you like the sound of these brownies? What do you think of the peanut butter pretzel combination in general?
Until tomorrow,
Sophie
All nutrition info comes from Cronometer.
I am going to have to make some of these!
Danielle | thereluctantblogger.co.uk