Whole Wheat Salted Caramel Pretzel Blondies! I’m all about salted caramel. It’s truly one of the best flavors out there! The secret to these blondies is the caramel syrup. It’s meant as a coffee flavoring syrup, but when poured over the top of these blondies it gets soaked in over 24 hours & makes them perfectly moist!
1 & 1/4 cups crushed mini pretzels
1 cup light brown sugar, slightly packed
1/2 cup cane sugar
2 sticks unsalted butter, room temperature
2 teaspoons vanilla extract
2 & 1/2 cups flour (I use King Arthur Flour White Whole Wheat!)
1 teaspoon baking soda
1 teaspoon sea salt
Pinch of sea salt
Pre-heat the oven to 350°. Grease a 9×13 pan with butter or your preferred ingredient.
Take your mini pretzels, add them to a sealed ziplock bag & crush them. I use the bottom of a can on an angle! The pieces should be very small. Set aside.
In a large bowl beat the butter & sugars on a low setting until combined. Add in the eggs & vanilla extract.
In a small bowl stir together the flour, baking soda & salt with a fork or whisk.
Add the dry ingredients into the wet ingredients using either the low beating setting or stirring.
Stir in the broken pretzels with a spoon.
Spread the batter into the greased pan & bake for around 23 minutes OR until the edges are just turning golden. I usually keep mine on the undercooked side.
Let fully cool.
Slowly pour the caramel syrup evenly over the blondies. Sprinkle a TINY pinch of sea salt over them evenly as well.
Ideally they should sit for about 24 hours until the syrup has completely soaked into the blondies as you don’t want the liquid sitting on top. It’s worth the wait!