Description
Chewy blondies loaded with pretzels and chocolate chips, topped with a drizzle of salted caramel sauce for the perfect sweet‑and‑salty treat.
Ingredients
- Salted Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter (room temperature)
- ½ cup heavy whipping cream (slightly warmed)
- ½ teaspoon fine sea salt
- Blondies:
- 1 cup unsalted butter
- 1 cup all purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon fine sea salt
- ¾ cup light brown sugar
- 1 large egg
- 2 teaspoons vanilla bean paste (or vanilla extract)
- 1 cup mini pretzel twists, roughly chopped
- 1 cup chocolate chips (plus extra for garnish)
- Garnish:
- 16 mini pretzel twists
- Extra chocolate chips (optional)
- Sea salt (for sprinkling)
Instructions
- For the salted caramel sauce: In a medium non‑stick pans (or preferably not nonstick), heat the granulated sugar over medium heat, stirring continuously, until it melts and turns light golden.
- Once fully melted, reduce heat to low and whisk in the butter quickly to incorporate.
- Slowly stream in the warmed heavy cream while whisking, then whisk in the sea salt. Increase heat to medium and whisk until the sauce smooths and bubbles, then remove from heat and let it cool.
- Preheat oven to 350 °F (about 175 °C). Line an 8×8 inch baking pan with parchment paper and spray with nonstick spray.
- In a small saucepan, melt the butter over medium heat, then remove from heat and let it cool slightly.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, whisk together the melted butter, brown sugar, egg, and vanilla until combined.
- Add the dry ingredients into the wet mixture and stir until just combined.
- Fold in the chopped pretzels and chocolate chips.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 35 to 45 minutes. (Check around 25 minutes; if the top browns too fast, loosely tent with foil. The center should be set and a toothpick should come out with a few moist crumbs.)
- Allow the blondies to cool completely. Then drizzle the cooled caramel sauce over the top.
- Top with pretzel twists, extra chocolate chips, and sprinkle sea salt while caramel is still slightly warm so salt adheres.
- Using parchment, lift the blondies out of the pan and cut into 16 squares.
Notes
- Make the caramel sauce first so it has time to cool while the blondies bake.
- You may substitute vanilla extract for vanilla bean paste.
- For cleaner slices, chill the blondies for 20–30 minutes before cutting.
- Let the caramel set on the blondies for a few hours or overnight before slicing for best texture.
- Store at room temperature (2–3 days), in the fridge (up to 1 week), or freeze (up to 3 months). Layer with parchment to prevent sticking.
Nutrition
- Calories: 407 kcal
- Sugar: 30 g
- Sodium: 376 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 64 mg
