Desserts

January 17, 2022

Vegan Chocolate Covered Pretzel Brownies

Vegan Chocolate Covered Pretzel Brownies are the perfect mouthwatering salty & sweet combo. These brownies are plant-based and can easily be made gluten-free.

Vegan Chocolate Covered Pretzel Brownies

Chocolate Covered Pretzels + Brownies = a match made in heaven.

Seriously, that sweet & salty plus fudgy & crunchy situation is absolutely divine. It's everything you want in a brownie.

And these brownies are completely vegan! They are made from whole food plant-based ingredients, so you're not only getting a delicious bite, you're also getting fiber and nutrients! My favorite kind of dessert!

Let's make 'em!

Why I love these Chocolate Covered Pretzel Brownies

  • Dietary needs — this recipe is plant-based, oil-free, and sugar-free. It can also easily be made gluten-free
  • Perfect easy dessert — these brownies are pretty simple. Whip them up anytime for a tasty and stunning crowd pleaser
  • Sweet & salty — who doesn't love that sweet and salty combination. The chocolate and the pretzels are such a tasty pair!

Vegan Chocolate Covered Pretzel Brownies

Ingredient Notes & Substitutions

  • Almond Butter: or another neutral-tasting nut butter like mixed nut butter
  • Sweet Potato: sweet potato is a super great brownie ingredient. You can't taste it at all but it adds some structure and a bit of extra moisture to the bars. You'll need to steam and mash your sweet potato for this recipe - I've listed instructions below. Be sure to remove the skin of the potato before you add it to the recipe - but save the skins! They have tons of fiber and are so good for you!!
  • Date Sugar: Date sugar is a great plant-based sweetener. It's made with just one whole food ingredient: dried dates. If you don't have date sugar you could use another granulated sweetener like coconut sugar
  • Cocoa Powder: look for cocoa powder that is unsweetened to avoid added sugars
  • Almond Flour & Buckwheat Flour: I highly recommend using the almond flour in this recipe - it is essential for a proper fudgy but not gluey texture. If you don't have buckwheat flour, you can use more almond flour or you can sub oat flour.
  • Baking Powder
  • Baking Soda
  • Salt
  • Vegan Chocolate: you'll want some chocolate chips for inside the brownies, plus more chips or a bar for the chocolate coating on top. My favorite vegan chocolate brand is Enjoy Life - it is certified GF and allergen-free. I also use 100% unsweetened chocolate which you can find in the baking aisle.
  • Pretzels: pretzels are naturally vegan. If you are gluten-free, look for a variety of GF pretzels - double check to ensure they are also vegan.

Vegan Chocolate Covered Pretzel Brownies Ingredients

How to Steam a Sweet Potato

Step 1. Fill a pot with water and bring it to a boil.

Step 2. Poke a few holes in the sweet potato using a fork. Alternatively, chop the sweet potato into cubes. (If you cut the potato into cubes before steaming, make sure you peel it first.)

Step 3. Put the sweet potato in a steamer basket, colander, or other gadget with holes. Place the basket on top of the boiling water without letting it touch the water. Cover.

Step 4. Let the sweet potato cook for 15-30 minutes, until it is fork tender. The exact cook time will depend on the size of the potato or how small you've cut it.

Step 5. When the sweet potato is tender, remove it from the heat and let cool. Remove the skins before mashing it for this recipe.

How to make Vegan Chocolate Covered Pretzel Brownies

Step 1. Preheat the oven to 350°F. Line the bottom and at least two of the sides of an 8x8 brownie pan with parchment paper.

I always line my pans with parchment paper to avoid sticking, and so you can easily remove the brownies from the pan.

Step 2. In a medium bowl mix the mashed sweet potato, almond butter, and date sugar.

Step 3. Add the dry ingredients: cocoa powder, almond flour, buckwheat flour, baking powder, baking soda, and salt.

Step 4. Stir in the chocolate chips and crushed pretzels.

Step 5. Press into the prepared pan. The mixture will be thick and not pourable - you'll need to use your hands or the back of a measuring cup to press the mixture into the pan.

Step 6. Bake for 20 minutes then let cool in the pan for 15 minutes.

Step 7. Melt the chocolate for the topping. Then arrange a layer of pretzels on top of the brownies. Your pretzels should lie pretty flat on the top of the brownies, but it's okay if some of them overlap. Pour the chocolate over the pretzels.

Step 8. Place in the freezer for 15 minutes to allow the chocolate to set. Then slice using a serrated knife. Enjoy!

Chocolate Covered Pretzels on top of brownies

Storage

The pretzels on top of these brownies will get soft if they are stored in a covered dish or in the fridge. I recommend using a paper bag to store the brownies.

If you plan to eat the brownies over the span of more than 5 days, transfer them to the fridge to store. Your pretzels might get soft, but you will preserve the softness of the brownies and prevent mold.

Recipe Prayer

Thank you God for these brownies. Thank you for giving us chocolate. We love delicious foods and praise you for your abundance. Amen.

Vegan Chocolate Covered Pretzel Brownies

Related Recipes

Love these chocolate covered pretzel brownies? Here's some plant-based brownies to try next:

Tried this recipe?

Please leave a review in the comments section below. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.

*This recipe was inspired from a recipe by Broma Bakery.

**This recipe contains affiliate links. For more information see my disclosure here.

Vegan Chocolate Covered Pretzel Brownies

Vegan Chocolate Covered Pretzel Brownies are the perfect mouthwatering salty & sweet combo. These brownies are plant-based and can easily be made gluten-free.

Author:

Elizabeth

Serves:

16

Prep:

25

min

cook:

20

min

total:

45

min

Ingredients

  • 2/3 Cup Almond Butter
  • 150 Grams Steamed Sweet Potato, skins removed, mashed
  • 3/4 Cup Date Sugar
  • 1/2 Cup Unsweetened Cocoa Powder
  • 1/4 Cup Almond Flour
  • 1/4 Cup Buckwheat Flour
  • 1/2 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1/3 Cup Vegan Chocolate Chips
  • 1/3 Cup Chopped Pretzels

Pretzel Coating

  • 1 Cup Pretzels
  • 4 Ounces Vegan Chocolate Chips

Instructions

  1. Preheat the oven to 350°F. Line the bottom and at least two of the sides of an 8x8 brownie pan with parchment paper.
  2. In a medium bowl mix the mashed sweet potato, almond butter, and date sugar.
  3. Add the dry ingredients: cocoa powder, almond flour, buckwheat flour, baking powder, baking soda, and salt.
  4. Stir in the chocolate chips and pretzels.
  5. Press into the prepared pan. The mixture will be thick and not pourable - you'll need to use your hands or the back of a measuring cup to press the mixture into the pan.
  6. Bake for 20 minutes then let cool in the pan for 15 minutes.
  7. Melt the chocolate for the topping. Then arrange a layer of pretzels on top of the brownies and pour the chocolate over the pretzels.
  8. Place in the freezer for 15 minutes to allow the chocolate to set. Then slice using a serrated knife. Enjoy!
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April 28, 2022
Jean Mastin
Elizabeth: Thank you so much for making my meal times wonderful again. I am 86 yrs plus, and was finding eating dull and dreary. Now it is " scrum delicious time to eat". . Blessings de Jean
Hi Jean - Thanks so much for your kind words. I'm so glad you are enjoying my recipes. Please let me know if you ever have recipe requests or if there's anything else I can do to keep your meals delicious!
April 9, 2022
Katie
Can you leave nutritional info for your recipes? Serving size/calories would be so helpful! Trying mushroom lentil stew tonight! and looking forward to crispy chickpea stuffed sweet potatoes very soon. Thanks for creating healthy, attractive recipes!
Hi Katie - so excited to hear that you are trying some of my recipes! I'd love to hear how they go. I haven't posted nutritional information for my recipes because I know it can be difficult for some people with disordered eating to see nutrition facts. I've gotten a lot of requests to add them recently, so I'm working on a solution that can provide information for those who want it but not be triggering for others. In the meantime, if you're curious about the nutrient info about a particular recipe, I recommend using Cronometer. It's a website/app to track and understand nutrient info and I think it does a great job of emphasizing all the nutrients (not just macros). I hope this helps! Please let me know if I can help in any other way.
April 9, 2022
Vickey
U mentioned date sugar on this recipe but it’s not in the instructions. I know u add it but just in case u wanna add to instructions. Love ur recipes! Thank u. I’m thinking of going to vegan a little nervous tho lol
Hi Vickey - thanks so much for catching that! I am updating the post now. So happy to hear you enjoy my recipes. And exciting that you are thinking about going vegan!! If there's anything that I can do to help, please let me know.
March 28, 2022
Sr Maureen Egan
I'd love to try this soup. What are the nutritional values, like how much fat does it contain, carbs, etc.
Hi Sr Maureen - I usually don't post macronutrient information because I know each person has their own goals and I don't want to encourage or discourage anyone's specific goals. But I often use Cronometer as a tool to understand the nutritional profile of my recipes. I plugged the ingredient information for this recipe into Cronometer and got the following nutrient information per serving: 521 calories, 44g fat, 23g carbs, 16g protein. I hope this helps. Please let me know if you have any other questions and if you try the recipe!
March 26, 2022
Margareta Ahle
This curry is absolutely delicious.
Thank you so much! It's one of my favorites :)
March 23, 2022
Martha maloney
Thank you I have been doing the fruit and oatmeal, etc for years and I love it. I will try the pears. I refrigerate my left over oatmeal and with a touch of milk or fruit juice liquid it’s fine the next day. Just a warning about tofu; it interferes with some medicines especially Thyroid medicine. Thank you for the short prayers, there are lovely.
Hi Martha - thank you so much for your kind words. I'm glad you like the prayers! As someone who doesn't take any medications I have no issues with eating tofu and encouraging others to eat it too (it's a great source of protein!). That said, you should always consult with your doctor about possible interactions with medications. I have plenty of recipes without tofu, so hopefully you can find things that work for you!
March 3, 2022
Susan Cunningham
I made this for Ash Wednesday and it was delicious. It was also simple and not much work time once the mushrooms and onions were cut.
Hi Susan - I'm so glad you liked it!
March 1, 2022
Jade
When you say shape into a rectangular loaf, what dimensions? 1/2 thick by 8 inches long or?
My loaf was about 7" long and 4" wide with about 1" of height. Then I sliced it 1/2" thick along the long end to get 12ish biscotti. I will clarify this in the post! Let me know if this makes sense and if you have any other questions.
January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography