Salted Caramel Pretzel Blondies (Print-Friendly Version)
Buttery, chewy blondies packed with pretzels and chocolate chips, topped with luscious salted caramel drizzle.
# Ingredients You'll Need:
→ Salted Caramel Sauce
01 -
200 g granulated sugar
02 -
85 g unsalted butter, room temperature
03 -
120 ml heavy whipping cream, slightly warmed
04 -
2.5 g fine sea salt
→ Blondie Base
05 -
225 g unsalted butter
06 -
125 g all-purpose flour
07 -
1.25 ml baking powder
08 -
1.25 ml fine sea salt
09 -
160 g light brown sugar
10 -
1 large egg, room temperature
11 -
10 ml vanilla bean paste or vanilla extract
12 -
60 g mini pretzel twists, roughly chopped
13 -
170 g chocolate chips, plus extra for garnish
→ Garnish
14 -
16 mini pretzel twists
15 -
Sea salt, for finishing (optional)
16 -
Chocolate chips, additional
17 -
Salted caramel sauce, for drizzling
# How to Make It:
01 -
In a medium saucepan over medium heat, continuously stir the granulated sugar with a spatula. Allow the sugar to clump, melt, and turn a light golden colour, stirring constantly to prevent burning.
02 -
Once the sugar is fully melted and reaches an amber hue, reduce heat to low. Immediately whisk in the butter, stirring vigorously to create a smooth consistency.
03 -
Slowly stream in the slightly warmed heavy cream while whisking. Add fine sea salt, return heat to medium, and whisk until the sauce is smooth and begins to bubble. Remove from heat, let cool for 1 minute, then transfer to a heatproof container.
04 -
Preheat oven to 175°C. Grease a 20x20 cm baking pan with nonstick spray and line with parchment paper for easy removal.
05 -
In a small saucepan, melt the unsalted butter over medium heat. Once melted, set aside to cool slightly.
06 -
In a medium mixing bowl, whisk together all-purpose flour, baking powder, and fine sea salt. Set aside.
07 -
In a large mixing bowl, whisk together melted butter, light brown sugar, egg, and vanilla bean paste until homogenous and glossy.
08 -
Add dry ingredients to wet mixture and stir just until combined. Do not overmix to preserve blondie texture.
09 -
Gently fold in chopped mini pretzel twists and chocolate chips with a rubber spatula until evenly distributed.
10 -
Spread batter evenly into prepared pan. Bake for 35–45 minutes or until golden and a toothpick inserted in the centre yields a few moist crumbs. If browning too quickly, tent with foil after 25 minutes.
11 -
Allow blondies to cool completely in the pan. Drizzle generously with salted caramel sauce. Garnish with 16 mini pretzel twists, additional chocolate chips, and a sprinkle of sea salt if desired.
12 -
Lift cooled blondies from pan using parchment paper. Cut evenly into 16 squares and serve.
# Extra Information:
01 -
For precise slicing, allow blondies to fully cool before removing and cutting.
02 -
Store leftovers in an airtight container for up to three days at room temperature.