Caramel Pretzel Blondies (Print-Friendly Version)
Blondies packed with rich caramel and crunchy pretzel pieces for a salty-sweet bite.
# Ingredients List:
→ Sugars and Fats
01 -
220 g packed brown sugar
02 -
100 g white sugar
03 -
227 g melted unsalted butter
→ Flavorings and Eggs
04 -
A couple large eggs
05 -
10 ml vanilla essence
→ Dry Stuff
06 -
240 g plain flour
07 -
2.5 g table salt
08 -
5 g baking powder
09 -
2.5 g baking soda
→ Extras
10 -
240 ml caramel sauce
11 -
120 g smashed pretzels with some saved for topping
→ To Finish
12 -
Sea salt flakes to sprinkle on top
# Detailed Cooking Steps:
01 -
After baking, wait 10 minutes then take it out of the pan using the parchment if you lined it. Let it fully cool on a rack, then cut it into pieces.
02 -
Turn your oven to 175°C. Grease a 23x33 cm pan or lay some parchment to stop sticking.
03 -
Whisk the flour, baking powder, baking soda, and salt together in another bowl so they're evenly mixed.
04 -
Carefully fold the crushed pretzels into the batter, making sure they’re spread out well.
05 -
Slowly stir the dry stuff into the wet mix, just until everything comes together. Don’t overmix or it’ll get tough.
06 -
In a big bowl, beat the melted butter with all the sugars until smooth. Add eggs one at a time, giving a good mix after each. Then stir in the vanilla.
07 -
Spoon half the batter in the pan and smooth it out. Pour half the caramel on top, then drop the rest of the batter over it. Drizzle the last caramel and swirl it in gently with a knife.
08 -
Scatter extra crushed pretzels and flaky sea salt all over the top.
09 -
Pop it in the oven for 25 to 30 minutes. You want golden edges and a toothpick with moist crumbs when you check the middle.
# Helpful Hints:
01 -
If you want a stronger taste, swap the unsalted butter for salted and skip adding salt. Don’t leave it in too long or it won’t stay chewy. If you make caramel at home, cool it first.