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Salted Caramel Pretzel Blondies Recipe

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4.1 from 3 reviews

These Salted Caramel Pretzel Blondies combine the sweet richness of buttery blondies with the crunch of mini pretzels and a luscious homemade salted caramel sauce. Perfectly baked with a tender crumb, the blondies are topped with extra pretzels, chocolate chips, and a sprinkling of sea salt for a delightful balance of flavors and textures.

Ingredients

Salted Caramel Sauce

  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter (room temperature or slightly softer)
  • 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 (room temperature)
  • 2 teaspoons vanilla bean paste (or vanilla extract)
  • 1 cup mini pretzel twists (roughly chopped, optional)
  • 1 cup chocolate chips (plus more for garnish)
  • 16 mini pretzel twists (for topping)
  • Sea salt (for garnish, optional)

Instructions

  1. Make the Salted Caramel Sauce: In a medium saucepan (preferably not non-stick), heat the granulated sugar over medium heat, stirring continuously with a rubber spatula to prevent sticking. The sugar will clump before melting into a light golden color. Once fully melted and golden amber, turn heat to low and whisk in the butter quickly to smooth the mixture. Slowly stream in the warmed heavy cream while whisking. Add the sea salt and increase heat to medium, whisking until the sauce bubbles. Remove from heat and let it cool for about 1 minute before transferring to a heatproof container to cool further.
  2. Prepare the Oven and Pan: Preheat the oven to 350°F (175°C). Spray an 8×8 inch baking pan with nonstick cooking spray and line it with parchment paper for easy removal.
  3. Melt Butter for Blondies: In a small saucepan, melt the butter over medium heat. Remove from heat and let it cool slightly.
  4. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and fine sea salt. Set aside.
  5. Mix Wet Ingredients: In a large bowl, whisk the melted butter, brown sugar, egg, and vanilla bean paste until smooth and well combined.
  6. Combine Wet and Dry: Add the dry ingredients into the wet ingredients and stir until just combined.
  7. Fold in Mix-ins: Using a rubber spatula, fold in the roughly chopped mini pretzels and chocolate chips evenly into the batter.
  8. Pour and Bake: Pour the batter into the prepared pan and spread evenly. Bake for 35 to 45 minutes, checking at 25 minutes to ensure the top is not browning too quickly. If it is, cover loosely with foil. Bake until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Cool and Assemble: Remove from oven and allow the blondies to cool. Drizzle the cooled caramel sauce evenly over the blondies.
  10. Garnish and Serve: Top the blondies with 16 whole mini pretzel twists, sprinkle additional chocolate chips and sea salt as desired. Use the parchment paper to lift the blondies from the pan and cut into 16 squares for serving.

Notes

  • Use a light-colored saucepan for making caramel to better monitor the sugar’s color to avoid burning.
  • If you prefer less salty, reduce the sea salt in the caramel or omit the garnish salt.
  • Make sure butter and egg are at room temperature for better mixing consistency.
  • Check blondies early during baking as oven temperatures can vary.
  • Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • The salted caramel sauce can be made ahead and refrigerated; gently warm before drizzling.

Find it online: https://lauracooks.com/salted-caramel-pretzel-blondies-recipe/