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  • Writer's pictureKirsty

Vegan Chocolate and Pretzel Brownies

Updated: Feb 7, 2022

Rich chocolate brownies packed with dark chocolate chips and topped with salted pretzels.

A stack of 5 vegan chocolate and pretzel brownies

Looking to satisfy your sweet and salty cravings then these delicious brownies are just what you're looking for.

These are perfectly gooey with an added crunch from the salted pretzels.

This super easy recipe can be rustled up in an hour and once cooled place them in the fridge for another hour, if you have time, to make them extra fudgy.

Things You'll Need to Bake Vegan Chocolate and Pretzel Brownies

  • A 9inch square baking tin

  • Baking paper

  • A stand mixer or electric whisk.

  • Salted Pretzels

Baking Tips

  • Save some of the chocolate chips to sprinkle on top of the batter before baking.

  • Chop up a vegan chocolate bar rather than using chocolate chips to make the brownies extra chunky.

  • Once you’ve added the milk, mix very slowly to avoid it splashing everywhere.

  • The milk and lemon juice mixture will curdle, it’s supposed to do this.

  • Once the brownies have cooled, pop them in the fridge for about an hour so they become extra fudgy before cutting up and enjoying.


Prep Time

Baking Time


20 minutes

35-40 minutes

9 Brownies

175°C fan

Ingredients 100g vegan spread 170g caster sugar 80g plain flour 55g cocoa powder 1tsp baking powder 200ml plant milk (I use soya) 1tbsp lemon juice 50g vegan dark chocolate chunks

30g salted pretzels (chopped)

More salted pretzels for toppings

Method 1. Preheat the oven to 175°C fan. In a jug, combine together the milk and lemon juice, stir and allow to stand for 10 minutes. This creates a vegan buttermilk. 2. In your stand mixer, cream together the spread and sugar until well combined. 3. Sift in the plain flour, cocoa powder and baking powder and add the 'buttermilk', mixing until a smooth batter has formed (be careful as it may splash to start with). 4. Add in the chocolate chunks and some chopped pretzels and mix well to combine. I keep some aside to sprinkle on top. 5. Pour the mixture into a 9inch square tin, lined with baking paper. Place some more pretzels on the top of the batter in your desired way. 6. Bake for 35-40 minutes, until the top begins to crack. When baked, remove from the oven and allow to cool in the tin, before chilling in the fridge for 1 hour. Then cut into 9 squares. 7. Enjoy.

Check out my other vegan brownie recipes here

Frequently Asked Questions

How do you get the brownies to go fudgy? When baking, once the top of the brownies has started to crack and firm up its the perfect time to remove them from the oven. Then leave them in the tin to cool. Once cool, place them in the fridge for an hour or two before cutting. This allows the centre of the brownies to firm up and give you the best fudgy texture.

What shelf in the oven do I bake them on? The middle shelf of the oven is the best shelf to bake these brownies.

Can I double up the recipe and bake these in a bigger baking tin? You can, however just bare in mind they will take longer to bake, give them at least an extra 10 minutes.

Can I use a different egg replacer? I haven't made these brownies with a different egg replacer, so I don't know how they would come out if you did. However I'd love to hear how you get on.

Can I make these gluten free? I haven't tried yet, however if you wanted to, I'd swap out the flour for a gluten free alternative and add 1/8th tsp xanthan gum.

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