Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup chopped pretzels
For the Salted Caramel Swirl:
- ½ cup granulated sugar
- ¼ cup water
- ½ cup heavy cream
- 4 tablespoons unsalted butter, cut into pieces
- ½ teaspoon sea salt
Instructions:
Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
Make the blondie batter: In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped pretzels.
Make the salted caramel: In a medium saucepan over medium heat, combine the sugar and water. Cook, swirling occasionally, until the mixture is golden brown and caramelized (about 5-7 minutes). Carefully pour in the heavy cream (the mixture will bubble vigorously) and whisk constantly until smooth. Remove from heat and stir in the butter and salt until melted and combined.
Assemble and bake: Spread half of the blondie batter into the prepared pan. Drizzle half of the salted caramel sauce over the batter. Top with the remaining blondie batter and drizzle with the remaining caramel sauce. Swirl the caramel with a knife or toothpick for a marbled effect.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely in the pan before cutting into squares.