Salted Caramel Pretzel Blondies (Printable Version)
Sweet and salty blondies with rich caramel swirls and crunchy pretzel texture.
# Ingredients Required:
→ Fats and Sugars
01 -
227 g unsalted butter, melted
02 -
220 g packed brown sugar
03 -
100 g granulated sugar
→ Eggs and Flavorings
04 -
2 large eggs
05 -
10 ml vanilla extract
→ Dry Ingredients
06 -
240 g all-purpose flour
07 -
5 g baking powder
08 -
2.5 g baking soda
09 -
2.5 g salt
→ Add-ins
10 -
120 g crushed pretzels, plus extra for topping
11 -
240 ml caramel sauce
→ Finishing
12 -
Flaky sea salt for sprinkling
# Guide to Cooking:
01 -
Set the oven to 175°C. Grease a 23x33 cm baking pan or line it with parchment paper for easy removal.
02 -
In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth. Incorporate eggs one at a time, mixing thoroughly after each addition, then stir in vanilla extract.
03 -
In a separate bowl, whisk all-purpose flour, baking powder, baking soda, and salt until evenly combined.
04 -
Gradually add dry ingredients to wet mixture, stirring gently until just incorporated to avoid overmixing.
05 -
Gently fold crushed pretzels into the batter ensuring even distribution.
06 -
Pour half the batter into the prepared pan and spread evenly. Drizzle half of the caramel sauce over the batter. Spoon remaining batter on top and finish with remaining caramel. Using a knife, swirl caramel gently into the batter.
07 -
Sprinkle extra crushed pretzels and flaky sea salt evenly over the top.
08 -
Bake for 25 to 30 minutes, until edges are golden and a toothpick inserted in the center comes out with moist crumbs.
09 -
Let blondies cool in the pan for 10 minutes before removing (using parchment if applicable). Cool completely on a wire rack before slicing into squares.
# Extra Suggestions:
01 -
For intensified flavor, substitute unsalted butter with salted butter and omit added salt. Avoid overbaking to retain chewiness. Use cooled caramel sauce if homemade.