Ingredients
Method
Prepare the Caramel Sauce
- In a saucepan over medium heat, melt the sugar until it turns a golden amber color, stirring constantly.
- Remove from heat and carefully whisk in the warm heavy cream and butter until smooth.
- Stir in the sea salt and set aside to cool slightly.
Make the Blondie Batter
- Preheat the oven to 350°F (175°C) and grease the baking pan.
- In a mixing bowl, whisk together the melted butter and brown sugar until combined.
- Add the egg and vanilla extract, mixing until smooth.
- In another bowl, mix the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the crushed pretzel pieces.
Combine and Bake
- Pour half of the blondie batter into the prepared pan and spread evenly.
- Drizzle half of the salted caramel sauce over the batter.
- Spread the remaining blondie batter on top and drizzle the rest of the caramel sauce over it.
- Use a knife to swirl the caramel into the batter gently.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Allow to cool in the pan before cutting into squares.
Nutrition
Notes
Store in an airtight container at room temperature for up to 5 days.