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Salted Caramel Pretzel Blondies

Salted Caramel Pretzel Blondies – Chewy, Gooey & Sweet–Salty Bliss!
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Salted Caramel Pretzel Blondies are a deliciously sweet treat that combines the chewy texture of blondies with the crunch of pretzels and the rich flavor of salted caramel.

Ingredients

Scale
  • Salted Caramel Sauce
  • 200 g granulated sugar
  • 85 g unsalted butter, room temperature
  • 120 ml heavy whipping cream, slightly warmed
  • 2.5 g 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
  • 160 g light brown sugar
  • 1 large egg, room temperature
  • 10 ml vanilla bean paste or vanilla extract
  • 60 g mini pretzel twists, roughly chopped
  • 170 g chocolate chips, plus extra for garnish
  • Garnish
  • 16 mini pretzel twists
  • Sea salt, for finishing (optional)
  • Chocolate chips, additional
  • Salted caramel sauce, for drizzling

Instructions

  1. 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.
  2. Once the sugar is melted and amber in hue, reduce heat to low and whisk in the butter until smooth.
  3. Slowly stream in the warmed heavy cream while whisking. Add fine sea salt and whisk until smooth and bubbling. Remove from heat and let cool.
  4. Preheat the oven to 175°C. Grease a 20×20 cm baking pan with nonstick spray and line with parchment paper.
  5. Melt the unsalted butter in a small saucepan over medium heat and set aside to cool slightly.
  6. In a medium bowl, whisk together flour, baking powder, and fine sea salt.
  7. In a large bowl, whisk together melted butter, light brown sugar, egg, and vanilla until glossy.
  8. Add dry ingredients to the wet mixture and stir until just combined without overmixing.
  9. Gently fold in chopped pretzel twists and chocolate chips.
  10. Spread the batter evenly in the prepared pan and bake for 35–45 minutes or until golden and a toothpick inserted comes out with a few moist crumbs.
  11. Let blondies cool completely in the pan. Drizzle with salted caramel sauce and garnish with pretzel twists, chocolate chips, and sea salt.
  12. Lift blondies from the pan using parchment paper, cut into 16 squares, and serve.

Notes

  • Be careful not to overbake the blondies to maintain their chewy texture.
  • Store leftovers in an airtight container for up to a week.
  • The salted caramel sauce can be made ahead of time and stored in the refrigerator.

Nutrition

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