Salted Caramel Blondies are the perfect combination of sweet and salty!
Today’s recipe is what happens when you have a bag of pretzels and a jar of caramel sauce in your pantry that are just begging to be used! You get Salted Caramel Blondies. I love a sweet and salty combo and these blondies have it. I used store bought caramel sauce because I had it but you could certainly make your own salted caramel sauce with this recipe.
I am a big blondie fan and actually prefer them over a chocolate brownie if I’m given the choice although if the only choice is a chocolate brownie, I certainly won’t turn it down.
A blondies is like a brownie but without the chocolate. That means there is a lot of butter and sugar!
I like to line my 9 x 13 pan with foil because it makes it much easier to remove the blondies from the pan and slice them up. Just lift up on the foil! After you have the base of the blondie in the pan drizzle with caramel sauce and using a knife give it all a swirl.
Then sprinkle with those salty pretzels.
Bake and let it cool for at least a bit, if you can resist!
As soon as I tasted these babies I knew they were going to have to be shared! Not only because they were so good but because if I didn’t I knew Jim and I would eat the whole pan! Our neighbors have returned from their two years in China and I hadn’t yet taken over a welcome home treat for them so I loaded up a plate of these amazing salted caramel brownies and took them over. The were deemed blog worthy by my neighbors and by the movers! They commented that they tasted like a pecan pie (without the pecans)
- 1 C butter
- 2 C brown sugar
- 2 eggs
- 1 Tbsp vanilla
- 2 1/2 C flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 C Caramel Sauce
- 1 C broken pretzel pieces
- Melt butter and let cool.
- Stir in sugar, eggs and vanilla into butter.
- Add in flour, baking soda and salt.
- Put into a 9 x 13 pan that has been lined with foiled and greased.
- Preheat oven to 350 degrees F.
- Put batter into pan and spread evenly.
- Drizzle with caramel sauce and using a knife swirl into batter.
- Sprinkle with broken pretzel pieces
- Bake 30-35 minutes of a toothpick comes out clean.
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