Salted Caramel Pretzel Blondies

Salted Caramel Pretzel Blondies

Salted Caramel Pretzel Blondies are loaded with caramel, salty pretzels, and baked until soft and chewy. Top with a scoop of vanilla ice cream or more salted caramel sauce for a decadent dessert!

Course Dessert

Cuisine American

Keyword blondies, salted caramel blondies

Prep Time 10

Cook Time 25

Total Time 35

Servings blondies

Calories 292

Author Gayle

Equipment

Ingredients

¾ cup unsalted butter (melted)
1½ cups packed light brown sugar
3 large eggs
2 teaspoons vanilla bean paste (or vanilla extract)
2¼ cup all-purpose flour
¾ teaspoon baking powder
½ teaspoon kosher salt
1¼ cups pretzels (chopped and divided)
1 cup salted caramel topping (homemade or jarred)

Instructions

Preheat oven to 350°F. Lightly grease a 9-inch cast iron skillet (or a 9-inch baking pan) with cooking spray. Set aside.
In a large bowl, beat melted butter, brown sugar, and eggs with a hand mixer or stand mixer with fitted paddle attachment at medium speed until combined, about 3-4 minutes, stopping to scrape sides of bowl. Stir in vanilla.
In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Stir in 1 cup pretzels.
Press half of batter into prepared skillet. Pour ¾ cup of salted caramel over batter and then swirl with a wooden pick or butter knife. Gently spread remaining batter into skillet. Top with remaining pretzels.
Bake for 25-28 minutes, or until a toothpick inserted into center comes out clean. If blondies start to brown too quickly, cover loosely with foil. Drizzle with ¼ cup salted caramel sauce before serving, if desired.

Notes

Blondies will keep in an airtight container at room temperature for up to five days.
See my tips and tricks for making these Salted Caramel Pretzel Blondies above the recipe box.
Recipe from Cast Iron Comfort Food magazine - 2017

Nutrition