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Salted Caramel Pretzel Blondies

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Delightful blondies combining sweet, salty, and crunchy flavors with melted chocolate and salted caramel.

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

  1. In a medium saucepan, melt the granulated sugar over medium heat, stirring continuously with a rubber spatula until golden amber.
  2. Reduce heat to low, whisk in the butter, then gradually stream in the heavy cream while whisking. Incorporate the sea salt.
  3. Increase heat to medium and whisk until the sauce bubbles and becomes smooth. Remove from heat and let cool.
  4. Preheat the oven to 175°C (350°F).
  5. Grease a 20×20 cm baking pan with nonstick spray and line with parchment.
  6. Melt the butter in a small saucepan and let cool slightly.
  7. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  8. In a large bowl, mix the melted butter, brown sugar, egg, and vanilla until well combined.
  9. Stir in the dry ingredients until just combined.
  10. Fold in the chopped pretzels and chocolate chips.
  11. Spread the batter evenly into the prepared pan.
  12. Bake for 35-45 minutes, covering loosely with foil if browning too quickly. Check doneness with a skewer.
  13. Cool completely in the pan.
  14. Once cooled, lift blondies from the pan and drizzle with salted caramel.
  15. Garnish with mini pretzel twists, chocolate chips, and flaky sea salt if desired.
  16. Cut into 16 squares and serve.

Notes

Store leftovers in an airtight container for up to 3 days at room temperature or in the refrigerator for up to a week. Can freeze for up to a month.

Nutrition

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

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