Salted Caramel Pretzel Blondies
There’s something undeniably magical about the combination of sweet and salty, and these Salted Caramel Pretzel Blondies are no exception. Imagine a rich, buttery blondie base, studded with crunchy pretzels and gooey chocolate chips, all topped with a luscious salted caramel sauce. The texture is everything you want in a dessert—chewy, soft, and oh-so-satisfying. Perfect for sharing at gatherings or indulging in during a cozy night at home, these blondies will surely become a beloved treat in your baking repertoire.
Why This Salted Caramel Pretzel Blondies Stands Out
The Salted Caramel Pretzel Blondies are a triumph of flavors and textures. Here’s what makes them truly special:
- Sweet and Salty Harmony: The combination of sweet blondies with salty pretzels creates an irresistible contrast that keeps you coming back for more.
- Decadent Ingredients: The use of rich butter, brown sugar, and heavy cream elevates the flavor, making each bite a true delight.
- Easy to Make: With a straightforward method and accessible ingredients, these blondies are perfect for bakers of all skill levels.
- Customizable: They can easily be tailored to your taste preferences with different mix-ins and toppings.
The Essentials
Gather these essential ingredients to create your Salted Caramel Pretzel Blondies:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, room temperature or slightly softer
- 1/3 cup heavy whipping cream, slightly warmed up
- 1 teaspoon fine sea salt
- 1 cup unsalted butter
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt
- 1 cup light brown sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla bean paste or vanilla extract
- 1 cup mini pretzel twists, roughly chopped (optional)
- 1 cup chocolate chips, plus more for garnish
- 16 mini pretzel twists for topping
- Chocolate chips (optional)
- Sea salt for garnish (optional)
- Salted caramel sauce (recipe below or store-bought)
Cook’s Kit
To make your baking experience seamless, ensure you have the following kitchen tools:
- Mixing Bowls: A set of various sizes for mixing your ingredients.
- Measuring Cups and Spoons: Accurate measurements are key to perfect blondies.
- Whisk and Spatula: For creamy batter and even mixing.
- Baking Pan: A 9×13 inch pan works best for these blondies.
- Parchment Paper: For easy removal of the blondies from the pan.
Make Salted Caramel Pretzel Blondies: A Simple Method
Follow these simple steps to create your delicious Salted Caramel Pretzel Blondies:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving a little overhang for easy removal later.
Step 2: Prepare the Caramel Sauce
In a small saucepan, combine 6 tablespoons of unsalted butter, 1 cup of granulated sugar, and 1/3 cup of heavy whipping cream. Cook over medium heat, stirring constantly until the mixture comes to a gentle boil. Allow it to boil for about 3-4 minutes. Remove from heat and stir in 1 teaspoon of fine sea salt. Set aside to cool slightly.
Step 3: Make the Blondie Batter
In a large mixing bowl, cream together 1 cup of unsalted butter and 1 cup of light brown sugar until smooth and fluffy. Add in the large egg and 2 teaspoons of vanilla bean paste or vanilla extract. Mix until well combined.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, and 1 teaspoon of fine sea salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Step 5: Fold in Pretzels and Chocolate Chips
Gently fold in the chopped mini pretzel twists and 1 cup of chocolate chips, ensuring they are evenly distributed throughout the batter.
Step 6: Bake the Blondies
Pour half of the blondie batter into the prepared baking pan, spreading it evenly. Drizzle half of the salted caramel sauce over the batter. Top with the remaining blondie batter and finish with another drizzle of caramel sauce. Use a knife to swirl the caramel into the batter lightly.
Step 7: Add Toppings
Place the 16 mini pretzel twists on top of the blondies, and sprinkle with additional chocolate chips and sea salt if desired.
Step 8: Bake
Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake; you want them to remain chewy!
Step 9: Cool and Serve
Allow the blondies to cool in the pan for about 15 minutes before lifting them out using the parchment paper. Let them cool completely on a wire rack before slicing into squares. Drizzle with more salted caramel sauce before serving, if desired.
Flavor-Forward Alternatives
Enhance your Salted Caramel Pretzel Blondies with these tasty alternatives:
- Nutty Additions: Incorporate chopped nuts like pecans or walnuts for an extra crunch.
- Different Chocolates: Experiment with dark chocolate, white chocolate, or even peanut butter chips.
- Seasonal Flavors: Add a pinch of cinnamon or nutmeg for a seasonal twist.
- Fruit Fusion: Mix in dried fruits such as cranberries or cherries for a tangy contrast.
Don’t Do This
To ensure your blondies turn out perfectly, here are common mistakes to avoid:
- Don’t overmix the batter; this can lead to dense blondies.
- Avoid using cold butter or eggs; room temperature ingredients blend more smoothly.
- Do not skip the parchment paper; it makes removing the blondies from the pan a breeze.
- Keep an eye on the baking time; underbaking is preferable to overbaking for the perfect chewy texture.
Store, Freeze & Reheat
To keep your Salted Caramel Pretzel Blondies fresh and delicious, consider the following:
- Storing: Store leftover blondies in an airtight container at room temperature for up to 4 days.
- Freezing: Freeze blondies in an airtight container or tightly wrapped in plastic for up to 3 months. Thaw at room temperature before serving.
- Reheating: Warm individual blondies in the microwave for about 10-15 seconds for that fresh-out-of-the-oven taste.
Ask & Learn
Can I use a different type of sugar?
Yes! You can substitute brown sugar with coconut sugar for a more caramel-like flavor, though the texture may differ slightly.
What if I don’t have pretzels?
If pretzels are unavailable, try using crushed graham crackers or even toffee bits for a similar crunch.
Can I make these blondies gluten-free?
Absolutely! Substitute all-purpose flour with a gluten-free flour blend to make these blondies gluten-free.
How do I know when the blondies are done?
The blondies are done when the edges are set, and a toothpick inserted in the center comes out with a few moist crumbs but not wet batter.
Next Steps
Now that you have the perfect recipe for Salted Caramel Pretzel Blondies, it’s time to gather your ingredients and get baking! Whether you’re whipping these up for a special occasion or simply to satisfy your sweet tooth, you’re in for a treat. Don’t forget to share your creations with friends and family or on social media—these blondies are sure to impress!
The combination of rich blondies, crunchy pretzels, and silky salted caramel is a match made in dessert heaven. So preheat that oven, grab your mixing bowls, and dive into the delightful world of baking these Salted Caramel Pretzel Blondies!
Salted Caramel Pretzel Blondies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving a little overhang for easy removal later.
- In a small saucepan, combine 6 tablespoons of unsalted butter, 1 cup of granulated sugar, and 1/3 cup of heavy whipping cream. Cook over medium heat, stirring constantly until the mixture comes to a gentle boil. Allow it to boil for about 3-4 minutes. Remove from heat and stir in 1 teaspoon of fine sea salt. Set aside to cool slightly.
- In a large mixing bowl, cream together 1 cup of unsalted butter and 1 cup of light brown sugar until smooth and fluffy. Add in the large egg and 2 teaspoons of vanilla bean paste or vanilla extract. Mix until well combined.
- In a separate bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, and 1 teaspoon of fine sea salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the chopped mini pretzel twists and 1 cup of chocolate chips, ensuring they are evenly distributed throughout the batter.
- Pour half of the blondie batter into the prepared baking pan, spreading it evenly. Drizzle half of the salted caramel sauce over the batter. Top with the remaining blondie batter and finish with another drizzle of caramel sauce. Use a knife to swirl the caramel into the batter lightly.
- Place the 16 mini pretzel twists on top of the blondies, and sprinkle with additional chocolate chips and sea salt if desired.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake; you want them to remain chewy!
- Allow the blondies to cool in the pan for about 15 minutes before lifting them out using the parchment paper. Let them cool completely on a wire rack before slicing into squares. Drizzle with more salted caramel sauce before serving, if desired.
Notes
- Store leftover blondies in an airtight container at room temperature for up to 4 days.
- Freeze blondies in an airtight container for up to 3 months; thaw at room temperature before serving.
- For a fresh-out-of-the-oven taste, warm individual blondies in the microwave for about 10-15 seconds.
