Salted Caramel Pretzel Blondies
Chewy, buttery blondies loaded with crunchy pretzels and swirls of rich salted caramel — the perfect sweet-and-salty dessert bar.
Equipment
- 8×8 Baking Pan
- Mixing Bowls
- Whisk
Ingredients
Blondie Batter
- ½ cup unsalted butter melted and cooled
- 1 cup light brown sugar packed
- 1 large egg room temperature
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
Mix-Ins & Topping
- 1 cup pretzels roughly chopped
- ½ cup salted caramel sauce plus more for drizzling
- flaky sea salt for topping
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8 baking pan with parchment paper.
- In a mixing bowl, whisk together melted butter and brown sugar until smooth.
- Whisk in the egg and vanilla extract until fully combined.
- Fold in flour, baking powder, and salt just until no dry spots remain.
- Gently fold in chopped pretzels. Spread batter evenly into the prepared pan.
- Swirl salted caramel sauce over the top using a knife.
- Bake for 28–32 minutes until edges are set and center is slightly soft.
- Cool slightly, drizzle with extra caramel, and sprinkle with flaky sea salt before slicing.
Notes
Do not overbake for the best chewy texture. These blondies firm up as they cool.