Description
Indulge in the perfect balance of sweet and salty with these Salted Caramel Pretzel Blondies. Featuring a rich, buttery blondie base loaded with crunchy crushed pretzels and swirled with luscious caramel sauce, finished with a sprinkle of flaky sea salt for an irresistible gourmet treat.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (2 sticks), melted
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Other Ingredients
- 1 cup crushed pretzels (plus extra for topping)
- 1 cup caramel sauce (store-bought or homemade)
- Flaky sea salt for finishing
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper for easy removal.
- Mix Wet Ingredients: In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract to incorporate flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of raising agents and seasoning.
- Combine Wet & Dry: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing which can toughen the blondies.
- Incorporate Pretzels: Gently fold in the crushed pretzels until evenly distributed throughout the batter for a crunchy texture.
- Add Caramel Sauce and Layer the Batter: Pour half of the batter into the prepared pan and spread it evenly. Drizzle half of the caramel sauce over the batter. Spoon the remaining batter on top, then drizzle the remaining caramel sauce. Use a knife to gently swirl the caramel into the batter to create a marbled effect.
- Add Toppings: Sprinkle extra crushed pretzels over the top and a generous pinch of flaky sea salt to enhance the sweet and salty contrast.
- Bake: Bake in the preheated oven for 25-30 minutes or until the edges are golden and a toothpick inserted into the center comes out with a few moist crumbs, ensuring a soft, chewy texture.
- Cool & Serve: Allow the blondies to cool in the pan for about 10 minutes before lifting them out onto a wire rack if using parchment paper. Let them cool completely before cutting into 16 squares.
- Enjoy: Serve these delectable salted caramel pretzel blondies as a dessert or a sweet on-the-go snack that delights every bite.
Notes
- For best results, use fresh caramel sauce or a high-quality store-bought variety for rich flavor.
- Ensure not to overmix the batter to keep the blondies tender and soft.
- The flaky sea salt on top elevates the flavor but can be adjusted according to your salt preference.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a gluten-free version, substitute all-purpose flour with an equal amount of gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square (about 60g)
- Calories: 280
- Sugar: 22g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: Salted caramel blondies, pretzel blondies, caramel dessert, salted caramel dessert, sweet and salty blondies, easy blondie recipe
