View Full Version : Salted Caramel Pretzel Blondies

Kitchen Witch
November 20th, 2013, 10:25 AM
Salted Caramel Pretzel Blondies

1/2 cup unsalted butter, melted (1 stick)
1 large egg
1 cup light brown sugar, packed
1 tablespoon vanilla extract
1 cup all-purpose flour
2 cups mini pretzels, measured loosely and crushed slightly
about 1/3 cup salted caramel sauce, for drizzling before baking (Trader Joe's Fleur de Sel Caramel Sauce or make Caramel Sauce or make 5-Minute Caramel Sauce )
about 1/4 cup salted caramel sauce, for drizzling after baking
coarse sea salt or Kosher salt for sprinkling, optional


Preheat oven to 350F. Line an 8-by-8-inch pan with aluminum foil, spray with cooking spray; set aside. In a medium microwave-safe bowl, melt the butter, about 1 minute. To the melted butter (allow it to cool slightly so you don't scramble the egg), add the egg, brown sugar, vanilla, and whisk vigorously to combine. Add the flour and stir until just combined, taking care not to over-mix or the blondies will be tough. Fold in the pretzels (I crush them in the palm of my hand by squeezing them). Pour batter into prepared pan, smoothing it lightly with a spatula or offset knife. Drizzle about 1/3 cup caramel sauce over the pan in a zig-zag pattern. Bake for about 28 to 32 minutes, or until center is just set. Watch the actual blondies/dough, not the caramel sauce, because it won't fully set. A toothpick should come out mostly clean if you can find a patch of dough to test without hitting a pretzel or caramel sauce. Don't overbake; these are meant to be gooey and firm up as they cool.
Immediately after removing pan from oven, drizzle about 1/4 cup caramel sauce over the top in a zig-zag pattern, following the original zig-zag pattern if possible. Optionally, sprinkle with coarse salt to play up the salty-and-sweet contrast. Allow blondies to cool completely in pan and for caramel sauce to soak in somewhat before slicing and serving, at least one hour. Blondies may be stored in an airtight container at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 3 months.