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Salted Caramel Cashew Butter Pretzel Blondies

These sweet and salty cashew butter brownies are melt in the mouth good, and totally vegan!
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Dessert


  • 1 jar Norty salted caramel cashew butter (90g)
  • 2/3 cup caster or soft brown sugar
  • 2 tbsp vegetable oil (sunflower or rapeseed)
  • 3 tbsp soya milk (or almond milk)
  • 1 tsp vanilla extract
  • 2/3 cup plain flour
  • 1/4 tsp baking powder
  • 1 pinch salt
  • 1 handful salted pretzels


  • Begin by pre-heating the oven to 180°C and greasing a small square or rectangular tin (no bigger than 8x8 or the blondies will be too thin).
  • Combine the cashew butter, sugar, oil, vanilla, and soya milk in a bowl. Mix together until very well combined.
  • In a separate bowl, combine the flour, baking powder, and salt. Whisk the dry ingredients to mix them well.
  • Add the dry ingredients to the wet and mix very well.
  • Spread the dough into the base of the tin evenly, and then sprinkle the pretzels on top, pressing them down well.
  • Bake for 15 minutes at 180°C, or until golden brown at the edges. Allow to cool fully before slicing.


This recipe was first published on http://jenny-marie.co.uk/