Name: Small-batch Brownie Pretzel Sandwiches
Prep time: 5 min
Ingredients: 1/4 cup nut/seed butter ((64 g)); 2 tbsp maple syrup ((42 g)); 1 tbsp cocoa powder ((6 g)); 12 mini pretzels (gf if desired); 1/4 cup chocolate chips ((45 g)); 1 tsp coconut oil ((4 g))

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Brownie? Pretzel? Sandwiches? I don’t know if I can add any more crazy appetizing words to this recipe title.

Cookie dough? Caramel? Ooh don’t give me ideas.

These are the epitome of small-batch no-baking laziness. You’ll go from nothing to amazing wholesome nutritious treats in 5 minutes.

They’re salty, crunchy, fudgy, dark chocolate-y… all the textures and flavors in one!

If you’re planning to share these though, make sure to make a double batch. They are that good.

Let me know if you give these a try!

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5 from 1 vote

Small-batch Brownie Pretzel Sandwiches

Prep Time5

Freeze Time30

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: brownie, brownie cookie, cookie dough, easy recipes, gluten-free, no-bake, plant-based, pretzels, small-batch, vegan

Servings: sandwiches

Calories: 117kcal

Ingredients

1/4 cup nut/seed butter (64 g)
2 tbsp maple syrup (42 g)
1 tbsp cocoa powder (6 g)
12 mini pretzels gf if desired

Chocolate coating

1/4 cup chocolate chips (45 g)
1 tsp coconut oil (4 g)

Instructions

In a bowl mix nut butter, maple syrup, cocoa powder and a pinch of salt to get a brownie cookie dough. If too wet add a bit more cocoa, if too dry add a bit more maple. Refrigerate 5 min for it to firm it up.
Take pieces of cookie dough and roll between your palms. Sandwich cookie dough between two pretzels, repeat.
Freeze these to set while melting chocolate and coconut oil in the microwave (give them 30 sec at a time).
Dip each piece in the chocolate (there will be some chocolate to use later) and re-freeze to set. Enjoy!