Salty Pretzel Brownies by tylerwesterfield | Quick & Easy Recipe | The Feedfeed
Salty Pretzel Brownies
"Vegan Salty Pretzel Brownies for your viewing pleasure."
-- @tylerwesterfield
Recipe Intro From tylerwesterfield

This recipe was featured in our Vegan Weekly Meal Plan Newsletter - Looking for dinner ideas? Sign up here!

Makes 24 brownies


1 cup hot coffee

3 ounces unsweetened chocolate, chopped

¾ cup cocoa powder

2 cups all-purpose flour

1 teaspoon baking powder   

¾ teaspoon salt

2 teaspoons Dave’s Coffee Syrup (optional) Link

2½ cups sugar

½ cup vegetable oil

1 tablespoon vanilla extract

24 Pretzels

Maldon Sea Salt Flakes



Pre- heat oven to 350 degrees. Grease and line with parchment a 13x 9 inch baking pan. 

In a large bowl, whisk together hot coffee, unsweetened chocolate and cocoa powder, until chocolate has melted. Set aside to cool.

Whisk flour, baking powder, and salt together in bowl in medium bowl. Set aside.

Once coffee mixture is cooled, whisk in sugar, vegetable oil, vanilla and coffee syrup, if using.

Fold in flour mixture, being careful not to over mix.

Pour batter into prepared baking pan and smooth out top. Decorate with pretzels.

Bake in preheated oven until a toothpick inserted in the middle comes out with a few crumbs, 30-35 minutes.

While still warm sprinkle on sea salt flakes.

Let brownies cool completely on a wire rack before lifting them out of pan. Cut into 24 squares and enjoy! These will keep for 3 -4 days, but let’s be honest, who can keep these around for that long!