Description
Delicious Salted Caramel Blondies with Pretzels combine rich, buttery blondie batter with sweet caramel bits, semisweet chocolate chips, and crunchy pretzel pieces, finished with an optional sprinkle of flaky sea salt for a perfect balance of sweet and salty flavors.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon kosher salt
Wet Ingredients
- 2/3 cup unsalted butter (melted and cooled)
- 1 ¾ cups packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla bean paste
Add-ins
- ⅔ cup Kraft Caramel Bits
- ¾ cup semisweet chocolate chips
- ⅔ cup mini pretzel twists (broken into coarse pieces; about 20 Rold Gold Tiny Twists)
Optional Topping
- Flaky sea salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees F (175 degrees C). Line a 9×9-inch baking pan with foil or parchment paper and spray it with non-stick cooking spray to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt until well combined. Set aside.
- Combine Wet Ingredients: In a large bowl, whisk the melted and cooled unsalted butter with the packed light brown sugar until smooth. Add in the eggs and vanilla bean paste, stirring until well incorporated.
- Form Batter: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overmixing. Stir in the caramel bits, semisweet chocolate chips, and broken pretzel pieces evenly throughout the batter.
- Bake: Spread the batter evenly into the prepared baking pan. Place in the preheated oven and bake for 35 to 38 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cool and Finish: If desired, immediately sprinkle flaky sea salt over the warm blondies to enhance the salted caramel flavor. Remove the pan from the oven and transfer it to a wire rack. Allow the blondies to cool completely before cutting into 12 servings.
Notes
- Make sure the melted butter is cooled before mixing it with the eggs to prevent curdling.
- Do not overmix the batter to keep the blondies tender and chewy.
- The flaky sea salt is optional but adds a nice contrast to the sweetness.
- Use a toothpick to test for doneness; moist crumbs are better than overbaking to keep the blondies fudgy.
- Store leftover blondies in an airtight container at room temperature for up to 3 days.
