Chocolate Pretzel Blondies
April 28, 2018 | By Jeremy Scheck | 8 Comments
Blondies are what I make whenever I have to bring dessert to an event, but really don’t have the time or energy to worry about it. Because they’re pretty much a blank canvas, blondies are a total crowd–pleaser and 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.
I love making these into Oreo pretzel blondies too! Just add some crushed Oreos to the blondies!
Adapted from Cook’s Illustrated.
Chocolate Pretzel Blondies
Ingredients
- 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
- 2 eggs
- 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
Instructions
- 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 spent high school perfecting his signature cupcakes, making quiches and coffee cake by the dozen at a local bakery, and teaching cooking demonstrations at Williams-Sonoma. As a 10th grader in 2016, he began documenting his favorite recipes on a blog called The After School Bakery. In college, Jeremy learned to make 50 gallons of ice cream in the food science lab, how to prune grape vines in the teaching vineyard, the best way to milk a cow in Northern Italy, and why film photography is an art worth saving. As a sophomore in 2020, he traded blog photos for video and became a TikTok culinary sensation. Jeremy has been featured on the Today show, The Washington Post, Bloomberg, BBC Radio, People, and Access Hollywood, among others. Jeremy is a graduate of Cornell University with a double major in Spanish and Italian, and significant coursework in food science. He lives in Brooklyn, NY. Learn more about Jeremy.
My siblings always remember their friends birthdays and their school’s bake sales at 9.30pm. This is a quick and easy recipe that makes it seem like I give a sh*t and impresses everyone.
wonderful base that lends to an endless possibility of mixin combos. choosing what to at takes longer than making the batter and i appreciate the use of basic ingredients making this recipe accessible to so many! gf 1:1 flour works wonderfully in this too. coming from a diet household of low fodmap, gf, lactose intolerant, and more i was able to cater to everyone. don’t trust the top color because the middle can be hard to bake fully but have fun with it!
After I made these blondies, my dad ate one and told me he loved me. So, they’re obviously good
I made these but they turned out very cakey instead of gooey– any idea where I went wrong?
The only thing I can think of is if you accidentally added too much flour?
This is so good!! It’s the perfect combo of sweet and salty. Not gonna lie… these were gone in 24 hours after being in the hour with my family. They were also super easy to make and they don’t take a lot of time. I’m definitely making these again. 🙂
This is so good!! It’s the perfect combo of sweet and salty. Not gonna lie… these were gone in 24 hours after being in the house with my family. They were also super easy to make and they don’t take a lot of time. I’m definitely making these again. 🙂
These is my go-to sweet recipe when I need to bring a dessert anywhere. Everyone loves them, they’re delicious!! I could eat a whole tray to myself haha