Description
Deliciously rich blondies topped with salted caramel sauce, mini pretzel twists, and chocolate chips.
Ingredients
Scale
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, room temperature or slightly softer
- ½ cup heavy whipping cream, slightly warmed up
- ½ teaspoon fine sea salt
- 1 cup unsalted butter
- 1 cup all purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon fine sea salt
- ¾ 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)
Instructions
- In a medium saucepan, heat the granulated sugar over medium heat, stirring continuously with a rubber spatula.
- As the sugar clumps and melts, wait until it turns a light golden color.
- Once melted, reduce the heat to low, add the butter, and whisk quickly to combine.
- Slowly stream in the slightly warm heavy whipping cream while continuing to whisk.
- Whisk in the sea salt and raise the heat to medium until the sauce starts to bubble.
- Remove from heat and let cool for about 1 minute before pouring into a heat-proof container to cool further.
- Preheat your oven to 350°F.
- Spray an 8×8 baking pan with nonstick spray and line with parchment paper.
- Melt the butter in a small saucepan over medium heat, then set aside to cool slightly.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, combine the melted butter, brown sugar, egg, and vanilla until well-mixed.
- Add the dry ingredients to the wet ingredients and stir until combined.
- Fold in the chopped pretzels and chocolate chips.
- Pour the batter into the prepared pan and spread evenly.
- Bake for approximately 35 to 45 minutes. Check at 25 minutes and cover with foil if browning too fast.
- Allow the blondies to cool, then drizzle with caramel sauce.
- Top with 16 mini pretzel twists and sprinkle with more chocolate chips and sea salt.
- Lift blondies from the pan using the parchment paper and cut into 16 pieces.
Notes
- Store leftovers in an airtight container at room temperature for up to 3 days.
- For a richer flavor, use dark brown sugar instead of light brown sugar.
- Feel free to adjust the quantity of chocolate chips and pretzel twists according to your taste preference.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg