Description
Peanut Butter Pretzel Butterscotch Blondies are a delightful combination of sweet and salty flavors featuring a chewy blondie base packed with chunky peanut butter, mini pretzels for crunch, and melty butterscotch chips. Baked to a light golden brown, these blondies offer a perfect balance of rich, buttery sweetness and satisfying texture, making them a crowd-pleasing dessert or snack.
Ingredients
Units
Scale
Blondie Batter
- Cooking spray, for greasing
- 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
Mix-ins & Topping
- 2 1/2 cups (3.75 oz) mini pretzels, divided
- 1 cup (6 oz) butterscotch chips, divided
Instructions
- Prepare the Pan: Preheat your oven to 350°F (177°C). Grease a 13″x9″ metal baking pan thoroughly with cooking spray. Line the pan with parchment paper, leaving an overhang on two long sides for easy removal later. Grease the parchment paper as well.
- Mix Wet Ingredients: In a large mixing bowl, use a handheld electric mixer set to medium-high speed to beat together the brown sugar, melted butter, peanut butter, baking powder, vanilla extract, and kosher salt until well combined and smooth.
- Add Eggs: Add the eggs one at a time, mixing on low speed after each addition to incorporate fully without overmixing, resulting in a smooth batter.
- Incorporate Flour and Pretzels: Gently fold the all-purpose flour into the batter using a spatula. Mix just until mostly combined but a few streaks of flour remain. Then add 2 cups of mini pretzels, lightly crushing them into 2 to 3 large pieces by hand. Also add 2/3 cup of butterscotch chips, folding both the pretzels and the chips into the batter until evenly distributed.
- Transfer Batter to Pan: Scoop the batter into the prepared baking pan. Spread evenly using an offset spatula or the back of a spoon. Press the remaining 1/2 cup of mini pretzels into the top of the batter. Sprinkle the remaining 1/3 cup of butterscotch chips evenly over the top for a decorative and tasty finish.
- Bake: Place the pan in the preheated oven and bake for 23 to 27 minutes, or until the blondies are light golden brown and a toothpick inserted into the center comes out clean, indicating they are fully baked.
- Cool and Slice: Allow the blondies to cool in the pan. Use the parchment paper overhang to lift them out intact onto a cutting board. Cut into 15 squares and serve.
Notes
- Ensure eggs are at room temperature for better mixing and texture.
- Lightly crushing pretzels helps maintain crunchy texture without large hard chunks.
- Line the baking pan with parchment for easy removal and cleanup.
- Check blondies at 23 minutes to avoid overbaking; they should be moist but set.
- Storing blondies in an airtight container keeps them fresh for up to 3 days.
Nutrition
- Serving Size: 1 square (approx. 1/15th of batch)
- Calories: 310 kcal
- Sugar: 24 g
- Sodium: 230 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 55 mg
