Vegan Peanut Butter Pretzel Brownies
This website uses affiliate links, which means I may earn a commission if you click on the link and make a purchase.
This recipe for sweet and salty vegan brownies combines my three favorite things: chocolate, peanut butter, and pretzels! You’ll love this recipe for soft and chewy Vegan Peanut Butter Pretzel Brownies.
If you love brownies as much as I do, be sure to check out some of my other favorite recipes like Vegan Toasted Coconut Brownies, Olive Oil Raspberry Brownies, or Eggless Chocolate Ganache Brownies.
Table of Contents
These moist and chewy brownies combine sweet and salty into a flavor explosion! I add peanut butter into the brownies, top them with pretzels, and drizzle dark chocolate on top!
This recipe is naturally vegan! But if you’re not vegan, you’ll love these just as much! You can also use cow’s milk instead of coconut milk or milk chocolate in place of dark chocolate. This makes this recipe super flexible and a great option when you're baking for a crowd!
Why You'll Love This Recipe
Sweet & Salty: I think the best part about these Vegan Peanut Butter Pretzel Brownies is that they are sweet and salty vegan brownies! I’m a huge fan of sweet and salty desserts, and if you are too you’ll love these!
Easy: This recipe for easy vegan peanut butter brownies is so simple. One bowl is all you need, or you can make them in a stand mixer or with a hand mixer, any way you like it is totally fine! You can even just use a whisk if you prefer.
Naturally Vegan: I love this recipe because it’s naturally vegan, meaning nothing really special or specific makes these vegan, they just are. So that means even if you aren’t vegan, you will love these easy vegan peanut butter brownies! If you’re not vegan, feel free to use regular milk in place of coconut milk.
Ingredients
- Canola Oil: I use organic canola oil here as it’s the lost neutral oil. You can also use olive oil or coconut oil too.
- Cane Sugar: I used Wholesome in this recipe.
- Peanut Butter: I use organic creamy peanut butter.
- Cocoa: Organic Dutch cocoa powder makes these brownies rich and chocolatey.
- Dark Chocolate: I use organic dark chocolate inside the browned and on top. You can use a chocolate bar, chocolate chips, just be sure to chop it up if it’s a bar.
- Coconut Milk: I love using organic coconut milk as it brings sweetness. You could also use almond milk, oat milk, or even cow’s milk if you’re not vegan.
- All Purpose Flour: My favorite is Cairnspring Mills.
- Baking Powder: I use baking powder because I’m using cocoa here. Don’t use baking soda as it won’t react.
- Salt: I use fine sea salt.
- Pretzels: I use organic mini pretzel twists. If you don’t have minis, you can also use larger pretzels and chop them into pieces.
Tools Needed
- Scale: It’s essential to use a kitchen scale for the most accurate measurements.
- Mixer: You can use a hand mixer like I did here or you can use a stand mixer too.
- 8-inch Baking Pan: I use a 8×8-inch baking pan here, but a 9-inch pan will also be fine.
- Parchment Paper: I use parchment paper for ease, my favorite nontoxic option is Kana, get a discount with code MIMIBAKES.
- Heatproof Mixing Bowl: You’ll need a heatproof mixing bowl for melting the chocolate.
Subscribe to Mimi's Organic Eats Channel
Subscribe to my YouTube Channel for all the latest videos. Bake and cook along with John John and me on YouTube!
Subscribing is easy and just by subscribing, you are directly supporting my site!
Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line a 8×8-inch baking pan with parchment paper.
Step 2
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the canola oil, cane sugar, peanut butter, cocoa powder, and dark chocolate. Pour the boiling water over the top and mix on low until combined and the chocolate has melted completely.
Add the coconut milk, flour, vanilla bean, baking powder, and sea salt in that order. Mix on low to combine until you don’t see any flour bits, do not over mix.
Step 3
Transfer to the prepared baking pan and spread evenly. Add the pretzels on top.
Step 4
Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
Step 5
Melt the chocolate for the topping using a double boiler, or alternatively in a microwave safe bowl doing 30 second increments and stirring between each one so you don’t burn the chocolate. Drizzle the melted chocolate over the top of the pretzels and sprinkle with flaky sea salt (optional).
Step 6
Cut into 12 brownies (3 x 4) and store in an airtight container for up to 5 days
Baker’s Tips
- If you want to use another oil, you can use extra virgin olive oil, sunflower oil, or even melted coconut oil. Canola oil has the most neutral flavor, but all these other oils will work. If using coconut oil just be sure it’s melted.
- Be sure to work quickly once the batter is done as it will begin to stiffen the more it sits out. This is because the h out water that was added is cooling nut and it’s cooling the chocolate, so be sure to spread it evenly quickly once you mix it all up!
- If you like chocolate chips in your brownies, feel free to fold some into the batter after it’s made. If you’re going to do that, I’d recommend adding about 57 grams chocolate chips.
- If you’re not vegan, feel free to use semi sweet or dark chocolate in this recipe in place of dark chocolate.
FAQ’s
Absolutely! Feel free to use almond butter, cashew butter or even sunflower butter if you prefer.
Yes! If you prefer you can use olive oil in place of a canola oil. While I usual avoid seed oils, canola oil provides the most neutral flavor, which is best for this dessert. But olive oil is also delicious and if you would rather use a higher quality oil, then use extra virgin olive oil. You can also use sunflower oil as well. And you can also use melted coconut oil, but the flavor will shine through and they’ll have a slight coconut flavor to them. So totally up to you!
Yes, if you don’t have small twists you could use another kind. If they are big twists or larger pretzels then I would recommend to chop them up into smaller pieces!
These are best eaten right away because of the pretzel top. While brownies should be stored in an airtight container, the pretzels can become soggy if stored for too long. So, plan to bake these when you can eat and share!
Craving More?
Vegan Peanut Butter Pretzel Brownies
Ingredients
Batter
- ½ cup canola oil
- 284 grams cane sugar
- 57 grams Dutch cocoa powder
- 57 grams dark chocolate
- ¼ cup coconut milk
- ½ cup boiling water
- 113 grams peanut butter
- 255 grams all purpose flour
- 1 teaspoons vanilla bean
- ¾ teaspoon baking powder
- ½ teaspoon fine sea salt
Topping
- 85 grams mini pretzel twists
- 113 grams dark chocolate
Instructions
- Preheat the oven to 350°F. Line a 8×8-inch baking pan with parchment paper.
- To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the canola oil, cane sugar, peanut butter, cocoa powder, and dark chocolate. Pour the boiling water over the top and mix on low until combined and the chocolate has melted completely.
- Add the coconut milk, flour, vanilla bean, baking powder, and sea salt in that order. Mix on low to combine until you don’t see any flour bits, do not over mix.
- Transfer to the prepared baking pan and spread evenly. Add the pretzels on top.
- Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
- Melt the chocolate for the topping using a double boiler, or alternatively in a microwave safe bowl doing 30 second increments and stirring between each one so you don’t burn the chocolate. Drizzle the melted chocolate over the top of the pretzels and sprinkle with flaky sea salt (optional).
- Cut into 12 brownies (3 x 4) and store in an airtight container for up to 5 days.
Video
Notes
Nutrition
Join Our Organic Community
Leave a Comment