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Sweet and Salty Salted Caramel Pretzel Blondies

Indulge in these irresistible Sweet and Salty Salted Caramel Pretzel Blondies that perfectly balance sweet and salty flavors with a chewy texture and crunchy pretzels.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Blondie Base
  • 1 cup unsalted butter, melted Use fresh butter for best flavor
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs Use fresh eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
For the Toppings
  • 1 cup pretzel pieces, lightly crushed More pretzels = more crunch
  • 1 cup salted caramel sauce Store-bought or homemade
  • flaky sea salt, for sprinkling on top

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper.
  2. In a large bowl, combine the melted butter, brown sugar, and granulated sugar. Mix well until fully combined.
  3. Beat in the eggs one at a time, followed by the vanilla extract, until the mixture is smooth and creamy.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
  5. Gently fold in the crushed pretzels, being careful not to over-mix.
Baking
  1. Pour half of the batter into the prepared baking pan. Drizzle half of the salted caramel sauce over the batter.
  2. Pour the remaining batter on top and drizzle the rest of the caramel sauce over it. Using a knife, swirl the caramel gently into the batter.
  3. Sprinkle flaky sea salt on top and bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
Cooling and Serving
  1. Allow the blondies to cool completely in the pan before cutting them into squares and enjoying.

Notes

Store in an airtight container at room temperature for up to 5 days, or refrigerate for up to a week. Can be frozen for up to three months.