Description
These decadent blondies combine the rich flavors of salted caramel with the satisfying crunch of pretzels, all baked into a chewy, buttery blondie base. Perfect for parties or as a sweet-and-salty treat!
Ingredients
Scale
For the Crust:
- For the Blondie Base:
- 1 cup (2 sticks) unsalted butter, melted
- 1 1/2 cups packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- For the Salted Caramel Layer:
- 1 cup store-bought or homemade caramel sauce
- 1 teaspoon flaky sea salt
- For the Pretzel Topping:
- 1 1/2 cups mini pretzel twists, roughly crushed
- 1/4 cup melted butter
- 2 tablespoons granulated sugar
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
- Make the blondie base: In a large bowl, whisk together melted butter and brown sugar until smooth. Add eggs one at a time, then vanilla, mixing well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually fold dry ingredients into wet ingredients until just combined (do not overmix).
- Spread batter evenly into prepared pan. Bake for 15 minutes until edges are set but center is still slightly soft.
- While blondies bake, prepare pretzel topping: Toss crushed pretzels with melted butter and sugar until coated.
- Remove partially baked blondies from oven. Drizzle caramel sauce evenly over the top, then sprinkle with flaky sea salt. Scatter buttered pretzel mixture over caramel layer.
- Return to oven and bake for another 12-15 minutes until topping is golden and caramel is bubbly.
- Cool completely in pan (about 1 hour) before lifting out using parchment overhang. Cut into squares and serve.
Notes
For cleaner cuts, chill blondies for 30 minutes before slicing. Store in an airtight container at room temperature for up to 3 days. Caramel can be substituted with dulce de leche for a deeper flavor.