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Delicious Salted Caramel Pretzel Blondies recipe photo

Salted Caramel Pretzel Blondies

These Salted Caramel Pretzel Blondies are the perfect sweet, salty, and crunchy treat with gooey caramel and melty chocolate chips in every bite!
Print Recipe Save it
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Servings 9 servings

Equipment

  • Baking pan (8x8-inch square)
  • Mixing Bowls
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Electric mixer or hand mixer
  • Cooling rack
  • Knife or bench scraper

Ingredients
  

For the Blondie Batter:

  • 6 tablespoons unsalted butter room temperature or slightly softened
  • 1 cup granulated sugar
  • 0.5 cup light brown sugar
  • 1 large egg room temperature
  • 2 teaspoons vanilla bean paste or vanilla extract
  • 1 cup all-purpose flour
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon fine sea salt

For the Salted Caramel Sauce:

  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter
  • 0.5 cup heavy whipping cream slightly warmed
  • 0.5 teaspoon fine sea salt

For Mix-ins and Garnish:

  • 1 cup mini pretzel twists roughly chopped, optional
  • 1 cup chocolate chips plus extra for garnish
  • 16 mini pretzel twists for topping
  • sea salt for garnish, optional
  • salted caramel sauce homemade recipe or store-bought

Instructions
 

Prepare the Pan and Oven

  • Preheat your oven to 350°F (175°C). Line your 8x8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal of the blondies once baked. Lightly grease the parchment paper to prevent sticking.

Make the Blondie Batter

  • In a large mixing bowl, combine 6 tablespoons of unsalted butter (room temperature) with 1 cup granulated sugar and ½ cup light brown sugar. Use an electric mixer or whisk to beat the mixture until it’s light and fluffy.
  • Beat in 1 large egg and 2 teaspoons vanilla bean paste or vanilla extract until fully combined.
  • In a separate bowl, whisk together 1 cup all-purpose flour, ½ teaspoon baking powder, and ½ teaspoon fine sea salt.
  • Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Avoid overmixing.
  • Fold in 1 cup roughly chopped mini pretzels and 1 cup chocolate chips, saving a handful of chocolate chips and pretzels for garnish on top.

Assemble and Bake

  • Pour half of the blondie batter into the prepared pan and smooth it out evenly. Drizzle half of your salted caramel sauce over the batter. Then, add the remaining batter on top and spread gently. Drizzle the remaining caramel sauce over the top, swirling it lightly with a knife or skewer to create a marbled effect.
  • Sprinkle the reserved chocolate chips and mini pretzel twists evenly over the top. Lightly sprinkle a pinch of fine sea salt to enhance the salted caramel flavor.
  • Bake in the preheated oven for 25-30 minutes or until the edges are golden and a toothpick inserted in the center comes out with just a few moist crumbs. Be careful not to overbake; you want the blondies to remain soft and chewy.
  • Allow the blondies to cool completely in the pan on a cooling rack. Use the parchment paper overhang to lift them out, then slice into squares. Serve with extra salted caramel sauce if desired.

Notes

  • Use room temperature butter and egg to ensure smooth batter and tender blondies.
  • Do not overmix once flour is added to keep the blondies chewy and tender.
  • Store blondies in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Keyword Blondies, Crunchy, Easy, Pretzels, Salted Caramel, Salty, Sweet