Keeping things pretty simple this week with a batch of blondies BUT not just any blondies, these are salted caramel pretzel blondies – these may just become your new favourite… Don’t believe me? Give them a try for yourself!
These blondies aren’t overly sweet, considering they have white chocolate spread and dulce de leche swirled through them – this is thanks for the salted pretzels but don’t worry, it doesn’t make them overly salty either, which is always a welcome addition.
I know salted caramel is hit or miss with most people but I took some of these into work to share with my colleagues and surprisingly, they went down a treat – an honest shock – so thats why you have this recipe today!
If you’re looking for something quick, easy and straightforward – look no further, I have you covered.
Anyway, let’s gets started, shall we?
200g white chocolate.
160g light brown sugar.
190g plain flour.
½ tsp salt.
1-2 tsp vanilla extract.
100g white chocolate chips.
16 sea salted pretzels (the mini bar snack variety).
60g white chocolate spread.
60g caramel/dulce de leche.
40-60g white chocolate chips.
Sprinkles – optional.
Before you get into making the blondies, you’ll want to do some prep work. Start by weighing up all of your ingredients, line your 8 inch square tin and preheat your oven to 180˚c/350˚f and get any equipment you intend on using.
Into a bowl, place your butter and white chocolate and melt them in the microwave over 20 second bursts, stirring in-between each burst just until everything has melted and is now smooth and well combined.
Once the butter and chocolate are melted, add in your light brown sugar and whisk it in until fully incorporated.
Now add in the eggs and vanilla extract, all in at the same time and whisk them in until they are fully incorporated – you should notice a change in the consistency of the mixture, this is normal.
Next you can add in the plain flour andsalt, you’re best to incorporate them using a silicon spatula, this is what I find the best to work with. Once you can’t see a trace of the flour/salt, stop mixing, you don’t want to over-mix the batter. The consistency will have changed again and become thicker, which is expected.
This is the perfect time to add in the white chocolate chips, if you’re using them.
Pour the blondie batter into your lined 8 inch square cake tin and level it out using your silicon spatula – it may not seem like you need to level it out but to ensure consistent baking, you’re best to do it.
Get your white chocolate spread and caramel/dulce de leche and add dollops around the top of the blondies, then swirl it around the tin using a butter knife (if you think there doesn’t look enough, don’t worry, its swirled and buried into the blondie batter. You haven’t lost anything, its just hidden).
Place into your preheated oven and bake for 15-20 minutes, before removing from the oven to place on the toppings. I like to place around 16 pretzels on top, then in-between the pretzels scatter over some white chocolate chips and fished them with some glittery bronze sprinkles (remembering these are optional).
Place it back in the oven and bake for a further 10-15 minutes or until a tester inserted into the centre comes out clean (it should be golden brown around the edges, which is always a good sign.
Once baked and out of the oven, allow to cool fully before you try to cut them. I recommend leaving them in the fridge for at least 8 hours, if you can, this makes them easier to slice and helps them remain perfectly fudgy.
Now they are fully cooled, you can cut them into slices. I cut mine into 9 rather generous squares but you could always cut them into 8 rectangle portions but you cut them to suit you!
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.