Description
Indulge in these rich and chewy Peanut Butter Pretzel Butterscotch Blondies, combining the sweet, salty, and nutty flavors of peanut butter, crunchy pretzels, and creamy butterscotch chips. Perfectly golden and easy to make, these blondies are a delightful treat for any occasion.
Ingredients
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
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 the oven to 350°F (175°C). Grease a 13″x9″ metal baking pan with cooking spray, line it with parchment paper leaving an overhang on the two long sides, and grease the parchment with cooking spray.
- Mix wet ingredients and sugar: In a large bowl, use a handheld electric mixer on medium-high speed to beat together the brown sugar, melted butter, 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 mixture, beating on low speed after each addition until well incorporated.
- Fold in flour, pretzels, and chips: Gently fold the all-purpose flour into the wet batter just until a few streaks of flour remain. Lightly crush 2 cups of mini pretzels into 2 to 3 large pieces and add to the batter along with 2/3 cup of butterscotch chips. Fold until evenly distributed.
- Transfer batter and top: Scoop the batter into the prepared pan, spreading it evenly with an offset spatula or the back of a spoon. Press the remaining 1/2 cup pretzels into the top of the batter, then sprinkle the remaining 1/3 cup butterscotch chips over the surface.
- Bake: Bake the blondies in the preheated oven until they turn a light golden brown and a tester inserted into the center comes out clean, about 23 to 27 minutes.
- Cool and cut: Allow the blondies to cool in the pan. Using the parchment paper overhang, lift the blondies out of the pan and transfer to a cutting board. Cut into 15 squares and serve.
Notes
- Make sure to use room temperature eggs for better incorporation.
- Lightly crushing the pretzels adds texture without making them too small to enjoy.
- You can substitute crunchy peanut butter with smooth if preferred.
- Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For extra flavor, consider adding a pinch of cinnamon or a handful of chopped peanuts into the batter.
Nutrition
- Serving Size: 1 square (approx. 1/15 of recipe)
- Calories: 310
- Sugar: 24g
- Sodium: 230mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0.1g
- Carbohydrates: 33g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 55mg
