Easy Chocolate Pretzel Blondies
Updated: Jun 23, 2019
This blondie recipe is shared from my first website, After School Bakery. Blondies are a blank canvas, so it takes very little effort to make them seem special with a few fun mix ins. With no mixer or chilling required, you'll have these out of the oven within a half hour of deciding to make them.
Shared from After School Bakery
Adapted from Cook's Illustrated.
1 and 1/2 cup (212g) all purpose flour
1 teaspoon baking powder
Pinch of kosher salt
12 tablespoons (170g) unsalted butter, melted
1 and 1/2 cup (300g) brown sugar
4 teaspoons vanilla extract (a lot!)
Chocolate chips to taste (1–2 cups)
Lightly crushed pretzels to taste (about 1 cup)
Flaky sea salt for garnish
Preheat the oven to 350° F. Line a 9x13" baking tin with aluminum foil (leave overhang for easy release), and spray with nonstick baking spray.
Whisk together the flour, baking powder, and salt in a small bowl; set aside.
Whisk the butter and brown sugar together in a large mixing bowl very well. Add the eggs one at a time and whisk very well. Mix in the vanilla extract.
Dump the dry ingredients over the wet, use a rubber spatula to fold them in. Fold in the chocolate and pretzels.
Spread the batter into the prepared pan, sprinkle with flaky salt. Bake for 22-25 minutes, until lightly golden brown and dry on top. Let cool at least a half hour before lifting out to a cutting board.
Jeremy Scheck is the founder and editor-in-chief of Collegetown Kitchen and After School Bakery. He is a student at Cornell University in the class of 2022 studying Spanish, Italian, and nutrition. Aproveche, buon appetito and bon appétit!