Description
Delicious Salted Caramel Pretzel Blondies combining rich flavors of caramel and chocolate with a sweet and salty pretzel crunch.
Ingredients
Scale
- 200 g granulated sugar (for Salted Caramel Sauce)
- 85 g unsalted butter, room temperature (for Salted Caramel Sauce)
- 120 ml heavy whipping cream, slightly warmed (for Salted Caramel Sauce)
- 2.5 g fine sea salt (for Salted Caramel Sauce)
- 225 g unsalted butter (for Blondie Base)
- 125 g all-purpose flour (for Blondie Base)
- 1.25 ml baking powder (for Blondie Base)
- 1.25 ml fine sea salt (for Blondie Base)
- 160 g light brown sugar (for Blondie Base)
- 1 large egg, room temperature (for Blondie Base)
- 10 ml vanilla bean paste or vanilla extract (for Blondie Base)
- 60 g mini pretzel twists, roughly chopped (for Blondie Base)
- 170 g chocolate chips plus extra for garnish (for Blondie Base)
- 16 mini pretzel twists (for Garnish)
- Sea salt for finishing (optional, for Garnish)
- Chocolate chips additional (for Garnish)
- Salted caramel sauce for drizzling (for Garnish)
Instructions
- In a medium saucepan over medium heat, continuously stir the granulated sugar with a spatula until it clumps, melts, and turns a light golden color.
- Once melted and amber-hued, reduce heat to low and whisk in the butter until smooth.
- Slowly stream in the warmed heavy cream while whisking, then add fine sea salt and whisk until smooth and bubbling. Remove from heat and let cool briefly.
- Preheat oven to 175°C. Grease a 20×20 cm baking pan with nonstick spray and line with parchment paper.
- In a small saucepan, melt the unsalted butter over medium heat, then set aside to cool slightly.
- In a medium mixing bowl, whisk together flour, baking powder, and fine sea salt; set aside.
- In a large mixing bowl, whisk melted butter, light brown sugar, egg, and vanilla until glossy.
- Add dry ingredients to the wet mixture and stir until just combined, being careful not to overmix.
- Gently fold in chopped pretzel twists and chocolate chips until evenly distributed.
- Spread batter evenly into prepared pan and bake for 35-45 minutes until golden and a toothpick inserted comes out with a few moist crumbs.
- If browning too quickly, tent with foil after 25 minutes.
- Let blondies cool completely, then drizzle generously with salted caramel sauce and garnish as desired.
- Using parchment paper, lift blondies from the pan, cut into 16 squares, and serve.
Notes
- Make sure not to overmix the batter to preserve the blondie texture.
- For an extra touch, serve with a scoop of ice cream.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg