Description
These Peanut Butter Pretzel Butterscotch Blondies are a delightful twist on traditional blondies, combining the creamy richness of peanut butter, the salty crunch of mini pretzels, and the sweet melt of butterscotch chips. Perfectly chewy with a golden top, they make an irresistible treat for any occasion.
Ingredients
Scale
Pan Preparation
- Cooking spray
Blondie Batter
- 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
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 13×9-inch metal baking pan with cooking spray, then line it with parchment paper leaving an overhang on two long sides for easy removal. Grease the parchment with cooking spray as well.
- Mix Wet Ingredients and Sugar: In a large bowl, use a handheld electric mixer on medium-high speed to beat the light brown sugar, melted butter, chunky peanut butter, baking powder, vanilla extract, and kosher salt together until fully combined and smooth.
- Add Eggs: Add the eggs one at a time to the mixture, beating on low speed after each addition to fully incorporate them without overmixing.
- Fold in Flour and Mix-ins: Gently fold the all-purpose flour into the batter until the mixture is nearly uniform with just a few streaks of flour left. Then hand fold in 2 cups of mini pretzels, lightly crushing them into 2 to 3 large pieces, and 2/3 cup of butterscotch chips until evenly distributed.
- Assemble in Pan: Scoop the batter into the prepared baking pan, spreading it evenly using an offset spatula or the back of a spoon. Press the remaining 1/2 cup of pretzels into the top of the batter for extra crunch, and sprinkle the remaining 1/3 cup of butterscotch chips over the surface.
- Bake: Bake the blondies in the preheated oven for 23 to 27 minutes, until the edges turn light golden brown and a toothpick or tester inserted in the center comes out clean.
- Cool and Cut: Allow the blondies to cool completely in the pan. Use the parchment paper overhang to lift the entire block out of the pan and transfer it to a cutting board. Cut into 15 squares and serve.
Notes
- For best texture, ensure eggs are at room temperature before mixing.
- Lightly crushing the pretzels keeps some crunchy texture without overpowering the blondie.
- Use parchment paper for easy removal and cleaner edges when cutting.
- Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Substitute crunchy peanut butter with smooth or natural peanut butter if preferred, but texture will vary slightly.
Nutrition
- Serving Size: 1 square (approx. 1/15th of recipe)
- Calories: 280
- Sugar: 22g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 55mg
