Sweet Salty Bliss Salted Caramel (Print Version)
# Ingredients:
→ Base
01 -
225 grams unsalted butter, melted
02 -
330 grams brown sugar, packed
03 -
2 large eggs
04 -
5 milliliters vanilla extract
→ Dry Mix
05 -
250 grams all-purpose flour
06 -
5 grams baking powder
07 -
2.5 grams salt
→ Mix-Ins & Toppings
08 -
100 grams pretzels, coarsely chopped, plus extra for topping
09 -
170 grams white chocolate chips
10 -
120 milliliters caramel sauce, divided, plus extra for drizzling
11 -
Sea salt flakes, for sprinkling
# Instructions:
01 -
Preheat oven to 175°C. Grease and line a 23 x 33 centimeter baking pan with parchment paper, leaving a slight overhang for easy removal.
02 -
In a large bowl, whisk melted butter and brown sugar until smooth and creamy. Add eggs individually, whisking after each addition, then stir in vanilla extract.
03 -
In a separate bowl, sift together flour, baking powder, and salt. Gradually fold dry ingredients into wet mixture until just combined. Avoid overmixing.
04 -
Gently fold in chopped pretzels and white chocolate chips until mixture is uniform.
05 -
Drizzle half of the caramel sauce over the batter and fold gently to create visible swirls. Transfer batter to prepared pan and spread evenly.
06 -
Sprinkle extra chopped pretzels over the batter and drizzle with a portion of remaining caramel sauce.
07 -
Bake for 25 to 30 minutes, until edges are golden and a toothpick inserted in the center yields a few moist crumbs.
08 -
Allow blondies to cool in the pan for 10 minutes. Lift out using parchment, then cool completely on a wire rack. Before serving, sprinkle with sea salt flakes and drizzle with extra caramel sauce.
09 -
Cut cooled blondies into squares and serve.
# Notes:
01 -
Do not overmix the batter to ensure a tender crumb and chewy texture.
02 -
For clean slices, cool completely before cutting.