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Salted Caramel Pretzel Blondies Recipe

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4.2 from 43 reviews

Delight in the perfect blend of sweet and salty with these Salted Caramel Pretzel Blondies. Rich, buttery blondies are studded with crunchy mini pretzels and topped with a luscious homemade salted caramel sauce and melty chocolate chips, creating a satisfyingly chewy and crunchy texture contrast. This indulgent treat is perfect for dessert lovers craving a unique twist on classic blondies.

Ingredients

Blondie Batter

  • 1 cup butter, melted
  • 1 cup light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1 pinch salt
  • 2/3 cup mini pretzels (approximately 30), divided
  • Chocolate chips for topping (about 1/4 cup)

Salted Caramel Sauce

  • 1/2 cup granulated sugar
  • 3 tablespoons unsalted butter, room temperature
  • 1/4 cup heavy cream
  • 1/2 teaspoon flaky sea salt

Instructions

  1. Prepare the Blondie Batter: In a large mixing bowl, whisk together the melted butter and light brown sugar until smooth and combined. Add in the egg and vanilla extract and mix thoroughly until the batter is creamy and uniform.
  2. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and a pinch of salt. Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix to keep the blondies tender.
  3. Add Pretzels: Gently fold in two-thirds of the mini pretzels into the batter, reserving the remaining pretzels for topping. This ensures a nice distribution of crunchy pretzel bits throughout the blondies.
  4. Pour Batter into Pan: Line an 8x8 inch baking pan with parchment paper or lightly grease it. Spread the blondie batter evenly in the pan. Sprinkle the reserved mini pretzels and chocolate chips evenly over the top of the batter for added texture and flavor.
  5. Bake the Blondies: Preheat your oven to 350°F (175°C). Bake the blondies for 20-25 minutes, or until the edges are golden and a toothpick inserted in the center comes out with just a few moist crumbs.
  6. Prepare Salted Caramel Sauce: While the blondies are baking, make the caramel sauce. In a medium saucepan over medium heat, melt 1/2 cup sugar, stirring constantly to avoid burning. Once the sugar has melted and turned a deep amber color, remove from heat and carefully stir in the butter until melted. Slowly add the heavy cream while whisking continuously (the mixture will bubble). Stir until smooth. Finally, mix in the flaky sea salt for that signature salted caramel flavor.
  7. Cool and Assemble: Once the blondies are baked, remove them from the oven and allow to cool in the pan for about 10 minutes. Then drizzle the warm salted caramel sauce generously over the top. Let the blondies cool completely in the pan to set the caramel before slicing.
  8. Serve: Slice into squares and serve as a decadent treat perfect for sharing or savoring on your own.

Notes

  • To prevent the caramel from hardening too quickly, serve the blondies once the caramel has set but is still slightly warm for the best gooey texture.
  • Use flaky sea salt instead of regular table salt for the best caramel taste and a pleasant crunch.
  • If you prefer a nuttier flavor, consider adding chopped toasted pecans or walnuts to the batter.
  • Blondies store well at room temperature in an airtight container for up to 3 days or can be refrigerated for up to 5 days.
  • For easier slicing, chill the blondies after drizzling caramel before cutting.

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