Description
These Peanut Butter Pretzel Butterscotch Blondies combine the classic flavors of peanut butter and butterscotch with a salty crunch from pretzels. Soft, chewy, and sweet with a hint of saltiness, these blondies are perfect for snack time or dessert.
Ingredients
Scale
Batter Ingredients
- Cooking spray
- 1 3/4 cups (375 g) packed light brown sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- 3/4 cup (180 g) all-natural chunky peanut butter
- 1 tsp baking powder
- 1 tsp pure vanilla extract
- 1/2 tsp kosher salt
- 3 large eggs, room temperature
- 2 cups (240 g) all-purpose flour
Add-ins
- 2 1/2 cups (3.75 oz) mini pretzels, divided
- 1 cup (6 oz) butterscotch chips, divided
Instructions
- Prepare Baking Pan: Preheat the oven to 350°F (175°C). Grease a 13″x9″ metal baking pan with cooking spray, then line it with parchment paper leaving an overhang on two long sides. Grease the parchment paper as well to ensure easy removal of blondies.
- Mix Wet Ingredients: In a large bowl, use a handheld electric mixer on medium-high speed to beat together the light brown sugar, melted butter, chunky peanut butter, baking powder, vanilla extract, and kosher salt until fully combined and smooth.
- Add Eggs: Add the eggs one at a time to the sugar mixture, beating on low speed after each addition until well incorporated to create a uniform batter.
- Incorporate Dry Ingredients and Pretzels: Gently fold the all-purpose flour into the batter until only a few streaks remain. Then hand fold in 2 cups of mini pretzels, crushing them lightly into 2 to 3 large pieces for texture. Add 2/3 cup of butterscotch chips and fold everything together until evenly mixed.
- Transfer to Baking Pan and Add Toppings: Scoop the batter into the prepared pan and spread it evenly using an offset spatula or the back of a spoon. Press the remaining 1/2 cup pretzels onto the top of the batter, then sprinkle the remaining 1/3 cup butterscotch chips evenly over the surface.
- Bake Blondies: Place the pan in the preheated oven and bake until the blondies are light golden brown and a toothpick inserted into the center comes out clean, about 23 to 27 minutes.
- Cool and Serve: Allow the blondies to cool in the pan. Once cooled, use the parchment paper overhang to lift the blondies out of the pan. Transfer to a cutting board and cut into 15 squares for serving.
Notes
- Ensure the eggs are at room temperature for better incorporation into the batter.
- Lining the pan with parchment makes removing the blondies easier and cleaner.
- Lightly crushing the pretzels keeps some larger pieces for texture while evenly distributing the salty crunch.
- Use an offset spatula for smooth, even spreading of the batter.
- Check doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.
Nutrition
- Serving Size: 1 blondie (approx. 1/15th of batch)
- Calories: 280
- Sugar: 20g
- Sodium: 190mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 55mg
