These Pretzel Brownies are intensely chocolatey, rich, decadent and fudgy. The baking makes the pretzels on top toasty and crisp so imagine the combination of textures in your mouth – it’s literally like the most amazing combo ever.
These brownies are made using gluten-free oats (ground into flour) rather than wheat flour, and since there’s usually more chocolate than anything else in brownies, there’s no difference in taste whatsoever. This recipe is actually adapted from my Peanut Butter Brownies except I switched the almond flour for oat flour.
I don’t usually buy fat spreads so instead I used rapeseed oil and as its flavourless there’s no impact on flavour, nor texture for that matter. Actually if anything, they seem even more gooey and fudgy than when I’ve used fat spreads in the past, but maybe I’m biased! You can experiment for yourself.
Why is this Good for Me?
- Dark chocolate contains flavanols which exhibit anti-inflammatory and antioxidant activity. They have the ability to inhibit free radicals, which are unstable molecules or elements that can harm our bodies. However, be aware of the sugar content in chocolate, which can vary between brands.
- Oats are a great source of both soluble and insoluble fibre which helps to support the digestive system. One type of soluble fibre is beta-glucan, which has been shown to reduce the risk of coronary heart disease. Oats have also been found to induce satiety which means they can make you feel fuller for longer. Oats are also rich in the minerals magnesium and zinc. Both are required for important metabolic processes in our bodies, such as nerve and muscle function, cell growth and supporting our immune systems. Naturally, they are gluten-free, but as they are commonly processed in factories that handle grains such as wheat, cross-contamination causes them to become a gluten-containing product so be sure to check the packaging to see if they are guaranteed to be gluten-free.
Questions about Pretzel Brownies
How to make pretzel brownies?
To make pretzel brownies, you need oil, sugar, chocolate, baking powder, vanilla extract, oat flour, flax eggs, milk, salt and pretzels. Except for the pretzels and salt, all ingredients and mixed together to form a smooth batter. When the batter is poured into a baking tin, the pretzel are lined on top before being baked. When cooked, the salt is sprinkled on and the brownie can be cut into chunks when it is cool.
Using oil in brownies?
If using oil in brownies instead of butter or margarine or other fat spreads, it’s key to note that the oil should be flavourless to dominate the palette. The oil is used exactly as solid fat would be. As the oil is runny at room temperature you can also add less than if you were to add a spread.
Are pretzels gluten-free?
Pretzels are not usually gluten-free. However there are certain brands that sell gluten-free pretzels, such as Glutino, Gratify Gluten Free, Glutino and Quinn Snacks.
These Pretzel Brownies are…
- Fudgy
- Gooey
- Chocolatey
- Crispy
- Sweet and salty
- Gluten-free (if using gluten-free pretzels)
- Eggless
- Dairy-free
- Vegan
- Vegetarian
- Plant-based
Shopping List for Pretzel Brownies
Food
- 250 ml rapeseed oil
- 250g coconut sugar
- 1 tsp vanilla extract
- 150g oat flour
- 1 tsp baking powder
- 200g dark chocolate
- 2 flax eggs
- 120g cocoa powder
- 250 ml plant milk
- 1 tsp coarse salt crystals
- 30g crushed pretzels plus 16 pretzels (gluten-free optional)
Equipment
- Brownie tin
- Greaseproof paper
- Measuring spoons
- Measuring cups
- Wooden spoon
- Mixing bowl
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Pretzel Brownies Recipe
Pretzel Brownies
Ingredients
- 250 ml rapeseed oil
- 250 g brown sugar
- 1 tsp vanilla extract
- 150 g oat flour
- 1 tsp baking powder
- 200 g dark chocolate
- 2 flax eggs
- 120 g cocoa powder
- 250 ml milk
- 1 tsp coarse salt crystals
- 30 g crushed pretzels plus 16 pretzels (gluten-free optional)
Instructions
- Preheat oven to 180℃.
- In a bowl mix the rapeseed oil, sugar, vanilla extract, flax eggs and milk.
- Melt the chocolate and fold into the mix until all ingredients are fully incorporated (this should look like thick melted chocolate).
- Fold in the crushed pretzels, oat flour, baking powder and cocoa powder and mix until a smooth batter is achieved.
- Place into a square tin lined with greaseproof paper and neatly place the 16 pretzel on top in rows.
- Bake for 25 minutes.
- Remove from the oven (a toothpick should come out with a little batter that isn’t too runny).
- Sprinkle the salt on top.
- Allow to cool to room temperature before cutting into chunks.
Notes
- Coconut sugar can be replaced with other types of sugar
- Maple syrup can be replaced with other sweeteners, including sugar or other syrups
- Oat flour can be replaced with other flours. If using almond flour or coconut flour use in a 50/50 mix with each other or another type of flour. Some flours may require additional/less fluid and adjustment to cooking time
- Gluten-free pretzels also okay to use – check blog post for brands that produce these