Salted caramel pretzel blondies are a sweet and salty treat. The 5-minute recipe is easy to follow and yields 16 squares.
For some reason we have an extraordinary amount of pretzels in our house right now. I think it may have something to do with my brother’s New Year’s rager gathering of well-behaved friends. Regardless of how the bags of pretzels appeared in our pantry, they needed to be used. I decided to make Salted Caramel Pretzel Blondies.
I have been meaning to make these for quite some time for a few reasons. One being that I have never made blondies before. Yes, I know, how can I name my blog a title pertaining to being blonde and not think to make blondies. Well, that it because there is no chocolate.
It just doesn’t make sense to me to bake what is basically a brownie, but without the chocolate. However, when I found a recipe for blondies that had caramel and pretzels, I knew I had to try it out. What can I say, I am a sucker for the salty sweet combination.
How to make blondies
Blondies are incredibly simple to make. They are essentially brownies, but without the cocoa and chocolate.
In one bowl, whisk together the dry ingredients: flour, baking powder and salt. In a second bowl, beat together the butter and brown sugar, then add in the egg and vanilla. Combine the dry ingredients to the wet ingredients and voila, you have yourself some blondies.
Some blondies call for pecans, however, I prefer mine plain or with pretzels and caramel.
Blondies with caramel and pretzels
After you have the base for your blondies, it’s time to add in the fun ingredients—caramel and pretzels.
The blondie batter is a tad thick so you will have to use a little arm strength to stir in the crushed pretzels. At first, it may seem like a lot of pretzels, but once the blondies are baked you will realize it is the perfect amount!
There is no caramel in the batter, but rather it is drizzled on top. I suggest a light drizzle of caramel before baking to let the sauce sink into the blondies. Then, add another light drizzle of caramel once the blondies have cooled for presentation purposes.
You can use a homemade caramel sauce or store bought. I have made this recipe with both. The store bough brand I used was the 365 brand from Whole Foods.
More pretzel dessert recipes
If you are a fan of pretzels (or simply like sweet and salty desserts), give these recipes a try…
- Mini chocolate pretzel cupcakes
- Pretzel brownies
- Chocolate brownie cookies with caramel pretzels
- Peanut butter ice cream pie with pretzel crust
Salted Caramel Pretzel Blondies
- 1 cup (125 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick 113 g) unsalted butter, melted
- 1 large egg
- 1 cup (200 g) light brown sugar, packed
- 2 teaspoons vanilla extract
- 1 1/2 cups lightly crushed mini pretzels, measure loosely
- 16 mini pretzel twists (not crushed)
- 2/3 cup caramel sauce, separated
- Sea salt or Kosher salt for sprinkling optional
- Preheat oven to 350° F. Line an 8-by-8-inch pan with parchment paper and spray with cooking spray. Set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a sauce pan over medium-low heat, melt butter until light brown and fragrant, about 6 minutes. Remove from heat and let cool slightly.1
- Transfer the melted butter to a large bowl. Add the egg, brown sugar and vanilla. Whisk vigorously by hand to combine until light in color, about 5 minutes.2
- Add the flour mixture and stir just until incorporated (avoid over-mixing or the blondies will be tough). Use a rubber spatula to fold in the crushed pretzels.
- Pour batter into prepared pan and smooth the top lightly with the spatula. Place 16 mini pretzel twists on top (4 across and 4 down). Drizzle about 1/3 cup caramel sauce over the pan in a zig-zag pattern.
- Bake for 28 to 32 minutes, or until center is just set. Watch the actual blondie dough (not the caramel sauce because it will stay gooey). The blondies are done when a toothpick inserted a spot without caramel comes out mostly clean. The blondies will firm up as they cool so avoid over baking. My blondies baked for exactly 30 minutes.
- Immediately after removing pan from the oven, drizzle about 1/3 cup caramel sauce over the top in a zig-zag pattern. Try to follow the original zig-zag pattern if possible. Sprinkle with sea salt and allow blondies to cool in the pan for 1 hour.
- The browned butter adds some extra flavor, but if you are nervous about burning the butter, just melt the butter in the microwave for about a minute. It won't brown, but works just as well in the recipe.
- Alternatively, you can use a hand mixer or stand mixer.
- Store in an airtight container at room temperature for up to 1 week, or in the freezer for up to 4 months.