Oh my goodness, do I have a treat for you! If you’re like me and love that perfect dance between sweet and salty, then you are going to absolutely adore these Salted Caramel Pretzel Blondies. Seriously, they’re a game-changer. Imagine sinking your teeth into a wonderfully chewy blondie, where pockets of gooey caramel meet the satisfying crunch of salty pretzels. It’s pure magic! I actually whipped these up on a whim one rainy afternoon when I was craving something a little bit extra, and let me tell you, they were an instant hit!
Why You’ll Love These Salted Caramel Pretzel Blondies
Trust me, you’re going to want to make these beauties ASAP! Here’s why:
- That Flavor Kick: The ultimate sweet and salty combo – caramel and pretzels, need I say more?
- Super Chewy Texture: Forget dry, cakey blondies. These are perfectly dense and wonderfully chewy.
- So Easy to Make: Seriously, you can whip these up in no time with pretty basic pantry staples.
- Crowd-Pleaser Guaranteed: Whether it’s a party or just a Tuesday, everyone goes wild for these!
- Versatile Delight: Perfect with coffee, ice cream, or just on their own.
Ingredients for Perfect Salted Caramel Pretzel Blondies
Alright, let’s talk about what you’ll need to make these little squares of heaven. Don’t skimp on the good stuff here – using quality ingredients really makes a difference in how these blondies turn out!
You’ll need:
- 1 cup (that’s two sticks!) of unsalted butter, melted. Make sure it’s melted but not too hot!
- 2 cups of granulated sugar. I just use the regular kind from the grocery store.
- 2 big eggs. Room temperature is best, but honestly, whatever you’ve got works!
- 1 teaspoon of pure vanilla extract. This is non-negotiable for that lovely background flavor.
- 1 1/2 cups of all-purpose flour. Just your standard baking flour is perfect.
- 1 teaspoon of baking powder. This gives them just a little lift, but not too much!
- 1/2 teaspoon of salt. This helps balance all that sweetness.
- 1 cup of caramel bits. You can usually find these in the baking aisle.
- 1 cup of pretzels, all chopped up. I like to use the classic salted ones for that extra punch!
- And a little sprinkle of flaky sea salt for the top – this is the magic touch, trust me.
See? Nothing too fancy, but together they make something truly special.
Expert Tips for Making Salted Caramel Pretzel Blondies
Okay, so you’ve got your ingredients ready, but let’s talk about how to make these Salted Caramel Pretzel Blondies absolutely perfect. It’s all about a few little tricks that make a big difference. First off, make sure your butter is melted but not boiling hot – just warm enough to mix smoothly. And for those eggs? Bringing them to room temperature really helps them incorporate better into the batter, giving you a smoother, chewier end result. You want a good chew, right? So, whatever you do, don’t go crazy overmixing the flour into the wet ingredients. Just mix until you barely see any dry streaks. Overmixing is the enemy of chewy blondies, it’ll make them tough and cakey, and that’s not what we’re going for here!
Another thing I love is a good pretzel crunch. I usually just toss my pretzels into a Ziploc bag and give them a few gentle whacks with a rolling pin. You don’t want dust, you want nice little chunks! And caramel bits? They’re great, but if you want an extra gooey caramel situation, and I mean *extra* gooey, try drizzling a little bit of caramel sauce right before you bake. Just a little warning, though, it can make them a tad trickier to cut but oh-so-worth-it! And that flaky sea salt on top? Don’t skip it! It’s the final touch that balances all the sweetness and makes every bite pop.
Step-by-Step Guide to Baking Salted Caramel Pretzel Blondies
Alright, let’s get these amazing blondies into the oven! Don’t worry, it’s a super simple process. Follow these steps and you’ll have chewy, gooey perfection in no time.
Preparing the Pan and Oven
First things first, get your oven preheating to 350°F (that’s 175°C). Then, grab an 8×8 inch baking pan. Lining it with parchment paper is a lifesaver; make sure you let a little extra hang over the sides so you can easily lift the whole blondie slab out later. This makes cutting so much easier!
Mixing the Wet and Dry Ingredients
In a big bowl, whisk together your melted butter and sugar until they’re happy and combined. Then, beat in your eggs one at a time – just stir until each one is mixed in. Add the vanilla extract and give it a quick stir. In a separate bowl, whisk together your flour, baking powder, and salt. Now, gently add the dry stuff to the wet stuff. Mix it all up until *just* combined. Seriously, stop mixing as soon as you don’t see any dry flour. Overmixing makes them tough!
Incorporating the Stars: Caramel and Pretzels
Now for the fun part! Gently fold in those yummy caramel bits and your chopped pretzels. Make sure they’re distributed pretty evenly throughout the batter. You want to get that perfect salty-sweet crunch in every single bite, so give it a gentle stir to make sure they’re all nestled in there.
Baking and Cooling for Perfect Blondies
Pop the pan into your preheated oven and bake for about 25 to 30 minutes. You’ll know they’re ready when a toothpick you stick in the center comes out with some moist crumbs attached – not wet batter, but not totally clean either! This is key for that chewy texture. Once they’re out, let them cool completely in the pan. I know, I know, it’s torture waiting, but trust me, cutting them while they’re hot is a recipe for a crumbly mess. Patience is a virtue here, and it pays off!
Ingredient Notes and Substitutions for Salted Caramel Pretzel Blondies
When I make these Salted Caramel Pretzel Blondies, I sometimes get questions about the ingredients. You can totally use different kinds of caramel bits if you can’t find the specific ones, just make sure they’re the baking kind! And pretzels? Oh, the pretzel possibilities are endless! I usually go for classic salted pretzel twists, but sourdough pretzels can add a fun twist too. Just chop them up into bite-sized pieces. As for the butter, while melted is listed, sometimes I’ve used softened butter and creamed it with the sugar really well, which can make them a bit fluffier. It’s worth experimenting!
Serving Suggestions for Your Blondies
These Salted Caramel Pretzel Blondies are pretty amazing all on their own, but sometimes, you just want that little something extra, right? That’s when I love to warm them up just a tiny bit and serve them with a scoop of vanilla bean ice cream. Oh my goodness, the contrast of warm blondie and cold ice cream is pure heaven! They also make a fantastic addition to any dessert platter. Honestly, I’ve even seen people sneak one into their coffee mug for dunking – if you’re feeling brave! They pair wonderfully with a strong cup of coffee or even a glass of milk. They’re also a super simple yet elegant addition if you’re bringing dessert to impress or maybe a rich chocolate treat.
Storage and Reheating Instructions
Got leftovers? Lucky you! To keep these Salted Caramel Pretzel Blondies wonderfully chewy and fresh, store them in an airtight container at room temperature. Honestly, they usually disappear within three days in my house, but they should stay good for even a bit longer like that. If you want to reheat them to get that gooey caramel going again, just pop a blondie on a microwave-safe plate for about 10-15 seconds. Careful, they get hot fast!
Frequently Asked Questions About Salted Caramel Pretzel Blondies
Got a few questions buzzing around your head about these amazing blondies? Totally normal! Here are some of the things I get asked most often:
Can I make these blondies ahead of time?
Oh, absolutely! These Salted Caramel Pretzel Blondies are fantastic for making ahead. In fact, I think they’re even better the next day after the flavors have really melded together. Just store them in an airtight container at room temperature!
What kind of pretzels work best for this recipe?
I really love using classic, salted pretzel twists or sticks. The saltiness is perfect for that sweet and salty contrast! You can also experiment with sourdough pretzels for a little tang, but just make sure to chop them into bite-sized pieces so you get them in every bite!
How do I ensure my blondies are chewy and not cakey?
The keys here are not overmixing the batter once the flour is added, and not overbaking! You want to stop when a toothpick comes out with moist crumbs. Overmixing develops gluten, making them tough, and overbaking dries them out. Melted butter also contributes to that lovely chewiness!
Estimated Nutritional Information
Just a heads-up, the nutritional info for these Salted Caramel Pretzel Blondies is an estimate! It can change depending on the brands of ingredients you use and the exact size of your squares. This is for one blondie, so keep that in mind!
Serving Size: 1 blondie
Calories: ~350
Fat: ~18g
Protein: ~3g
Carbohydrates: ~45g
Sugar: ~35g
Sodium: ~200mg
Salted Caramel Pretzel Blondies
- Total Time: 45 min
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
Chewy blondies with a sweet and salty combination of caramel and pretzels.
Ingredients
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup caramel bits
- 1 cup chopped pretzels
- Flaky sea salt, for topping
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.
- In a large bowl, whisk together the melted butter and granulated sugar until well combined.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the caramel bits and chopped pretzels.
- Spread the batter evenly into the prepared baking pan.
- Sprinkle the top with flaky sea salt.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
- Let the blondies cool completely in the pan before cutting into squares.
Notes
- For an extra gooey caramel center, you can add a layer of caramel sauce before baking.
- Store cooled blondies in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 blondie
- Calories: 350
- Sugar: 35g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Keywords: Salted Caramel Pretzel Blondies, chewy blondies, caramel, pretzels, sweet and salty, dessert recipe