Salted Caramel Pretzel Blondies
Chewy blondies studded with pretzels and chocolate, finished with a homemade salted caramel drizzle and extra pretzels and chocolate on top.
Equipment
- Medium Saucepan
- Small saucepan
- 8x8-inch baking pan
- Parchment Paper
- Nonstick cooking spray
- Rubber spatula
- Whisk
- Medium Bowl
- Large Bowl
- Wire Rack
- Oven
- Toothpick
Ingredients
Ingredients
- 1 cupgranulated sugar
- 6 tablespoonsunsalted butterroom temperature or slightly softer
- 1/2 cupheavy whipping creamslightly warmed up
- 1/2 teaspoonfine sea salt
- 1 cupunsalted butter
- 1 cupall purpose flour
- 1/4 teaspoonbaking powder
- 1/4 teaspoonfine sea salt
- 3/4 cuplight brown sugar
- 1 largeeggroom temperature
- 2 teaspoonsvanilla bean pasteor vanilla extract
- 1 cupmini pretzel twistsroughly chopped optional
- 1 cupchocolate chipsplus more for garnish
- 16 mini pretzel twistsfor topping
- chocolate chipsoptional
- sea saltfor garnish optional
- salted caramel saucerecipe below or store bought
Instructions
Instructions
- Make the salted caramel: In a medium saucepan (preferably not nonstick), heat 1 cup granulated sugar over medium heat, stirring continuously with a rubber spatula so the sugar does not stick.
- Continue stirring as the sugar clumps, melts, and slowly turns light golden, then golden amber.
- Once all the sugar has melted to a golden amber color, reduce the heat to low and whisk in 6 tablespoons unsalted butter quickly to calm the bubbling and achieve a smooth consistency.
- After the butter is incorporated, slowly stream in ½ cup slightly warmed heavy whipping cream while whisking continuously.
- Whisk in ½ teaspoon fine sea salt, then raise the heat to medium and whisk until the sauce is smooth and starts to bubble.
- Remove the pan from the heat, let the caramel sit about 1 minute, then pour it into a heatproof container and allow it to cool to room temperature (or until thickened enough to drizzle).
- While the caramel cools, preheat the oven to 350°F (177°C).
- Prepare an 8×8-inch baking pan: spray with nonstick cooking spray, then line with parchment paper leaving an overhang on two sides to lift the blondies out later.
- Melt 1 cup unsalted butter in a small saucepan over medium heat; once melted, remove from heat and set aside to cool slightly.
- In a medium bowl, whisk together 1 cup all-purpose flour, ¼ teaspoon baking powder, and ¼ teaspoon fine sea salt. Set aside.
- In a large bowl, whisk the cooled melted butter, ¾ cup light brown sugar, 1 large egg, and 2 teaspoons vanilla bean paste until well combined.
- Add the dry ingredients to the wet ingredients and stir until just combined and no dry streaks remain.
- Fold in 1 cup roughly chopped mini pretzel twists and 1 cup chocolate chips using a rubber spatula.
- Pour the batter into the prepared 8×8 pan and spread it evenly with the spatula.
- Bake for 35–45 minutes, checking at 25 minutes to ensure the top is not browning too quickly. If it is, loosely tent with foil and continue baking. The blondies are done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Remove the pan from the oven and place it on a wire rack to cool in the pan until completely cooled to room temperature.
- When the blondies are cooled, drizzle the cooled salted caramel sauce over the top (if the caramel has become very firm, warm it slightly to a pourable consistency).
- Arrange 16 mini pretzel twists evenly on top, and sprinkle additional chocolate chips and a pinch of sea salt, if using, for garnish.
- Use the parchment overhang to lift the blondies from the pan and cut into 16 even pieces.
Notes
Be sure that you make the caramel sauce first when making this recipe.
If you don’t want to usevanilla bean paste, feel free to use equal parts of vanilla extract.
When cutting the blondies, be sure to use a super sharp knife for clean cuts to cut through the pretzel pieces. Allow the caramel sauce to rest on the blondies for at least a couple of hours or overnight before cutting them if you want the caramel to firm up on top.
Room Temperature:If you plan to enjoy the blondies within a couple of days, store them in an airtight container at room temperature. They’ll stay fresh for about2–3 days.
Refrigerator:For longer storage, store the blondies in an airtight container in the fridge for up toa week. The caramel will firm up when chilled, so let them sit at room temperature for a few minutes before serving to soften up.
Freezer:These blondies freeze beautifully! Wrap individual squares tightly in plastic wrap, then place them in a freezer-safe bag or container. They’ll keepup to 3 months. To thaw, leave them at room temperature for about 30 minutes or warm them in the microwave for 10–15 seconds for a fresh-from-the-oven taste.
If you’re storing them with caramel already drizzled on top, layer them with parchment paper to prevent sticking. You can also store the caramel separately and drizzle it on just before serving for the best texture!
If you’re storing them with caramel already drizzled on top, layer them with parchment paper to prevent sticking. You can also store the caramel separately and drizzle it on just before serving for the best texture!
If you don’t want to usevanilla bean paste, feel free to use equal parts of vanilla extract.
When cutting the blondies, be sure to use a super sharp knife for clean cuts to cut through the pretzel pieces. Allow the caramel sauce to rest on the blondies for at least a couple of hours or overnight before cutting them if you want the caramel to firm up on top.
Room Temperature:If you plan to enjoy the blondies within a couple of days, store them in an airtight container at room temperature. They’ll stay fresh for about2–3 days.
Refrigerator:For longer storage, store the blondies in an airtight container in the fridge for up toa week. The caramel will firm up when chilled, so let them sit at room temperature for a few minutes before serving to soften up.
Freezer:These blondies freeze beautifully! Wrap individual squares tightly in plastic wrap, then place them in a freezer-safe bag or container. They’ll keepup to 3 months. To thaw, leave them at room temperature for about 30 minutes or warm them in the microwave for 10–15 seconds for a fresh-from-the-oven taste.
If you’re storing them with caramel already drizzled on top, layer them with parchment paper to prevent sticking. You can also store the caramel separately and drizzle it on just before serving for the best texture!
If you’re storing them with caramel already drizzled on top, layer them with parchment paper to prevent sticking. You can also store the caramel separately and drizzle it on just before serving for the best texture!