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.
