Description
Salted Caramel Pretzel Blondies are a must-try dessert combining the sweetness of blondies with the salty crunch of pretzels and a rich salted caramel sauce.
Ingredients
Scale
- Salted Caramel Sauce
- 200 g granulated sugar
- 85 g unsalted butter, at room temperature
- 120 ml heavy whipping cream, slightly warmed
- 2.5 ml fine sea salt
- Blondie Base
- 225 g unsalted butter
- 125 g all-purpose flour
- 1.25 ml baking powder
- 1.25 ml fine sea salt
- 150 g light brown sugar
- 1 large egg, at room temperature
- 10 ml vanilla bean paste or vanilla extract
- 50 g mini pretzel twists, roughly chopped
- 170 g chocolate chips, plus extra for garnish
- Garnish
- 16 mini pretzel twists
- Chocolate chips, for topping (optional)
- Flaky sea salt, for garnish (optional)
- Salted caramel sauce, for drizzling
Instructions
- In a medium saucepan over medium heat, melt the granulated sugar while stirring continuously with a rubber spatula to prevent burning or sticking. Once the sugar has fully melted and reaches a golden amber hue, reduce the heat to low and swiftly whisk in the butter. Gradually add the slightly warmed heavy cream while whisking, then incorporate the sea salt. Increase the heat to medium and whisk until the sauce bubbles and becomes smooth. Remove from heat, allow to cool briefly, then transfer to a heatproof container.
- Preheat oven to 175°C. Grease a 20×20 cm baking pan with nonstick spray and line with parchment for easy removal. Melt the butter in a small saucepan over medium heat and let cool slightly.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, mix melted butter, brown sugar, egg, and vanilla until well blended.
- Stir in the dry ingredients until just combined. Gently fold in chopped pretzels and chocolate chips.
- Spread the batter evenly into the prepared pan. Bake for 35–45 minutes, checking after 25 minutes and covering loosely with foil if browning too quickly. The blondies are done when a skewer inserted in the center comes out clean or with moist crumbs. Cool completely in the pan.
- Once cooled, lift blondies from the pan using the parchment. Drizzle generously with the cooled salted caramel. Top with 16 mini pretzel twists, add extra chocolate chips, and a sprinkle of flaky sea salt if desired. Cut into 16 even squares with a sharp knife for clean edges.
Notes
- Make sure the butter is at room temperature for the best texture.
- Use a candy thermometer for the caramel sauce if you want to ensure perfect consistency.
- Let the caramel cool before drizzling to prevent it from melting the blondies.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 blondie
- Calories: 250
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg