Salted Peanut Butter Pretzel Blondies

Why You’ll Love This Recipe

• Perfect sweet-and-salty balance with crunchy toasted pretzel bits.
• Gooey peanut butter pockets swirled through a fudgy, blondie base.
• Shiny, crackled top thanks to thorough sugar-and-egg whisking.
• One bowl, no mixer, pantry-friendly ingredients.

Grocery List

• Produce: None
• Dairy: Unsalted butter, large eggs
• Pantry: All-purpose flour, light brown sugar, granulated sugar, baking powder, kosher salt, flaky sea salt, pure vanilla extract, creamy no-stir peanut butter, mini pretzels, optional powdered sugar, parchment paper or nonstick spray

Full Ingredients

Blondie Batter

• 1/2 cup (115 g) unsalted butter, melted and slightly cooled
• 1 cup (200 g) packed light brown sugar
• 1/4 cup (50 g) granulated sugar
• 2 large eggs, at room temperature
• 2 tsp pure vanilla extract
• 1 1/4 cups (150 g) all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 1 cup (about 50 g) coarsely crushed toasted pretzel pieces (pea-sized)

Peanut Butter Pockets & Topping

• 1/2 cup (135 g) creamy no-stir peanut butter, warmed until spoonable
• Optional: 1 tbsp powdered sugar (helps swirl hold distinct pockets)
• 2 tbsp fine pretzel crumbs (from crushing; for topping)
• Flaky sea salt, for finishing

For the Pan

• Parchment paper (to make a sling) and nonstick spray or a little butter

Step-by-Step Instructions

Step 1: Prep the pan and preheat

Heat the oven to 350°F (175°C) with a rack in the center. Line an 8-inch square metal baking pan with a parchment sling, leaving overhang on two sides for easy lifting. Lightly grease the exposed pan and parchment.

Step 2: Toast and crush the pretzels

Spread 2 cups (about 100 g) mini pretzels on a sheet pan and toast for 6–8 minutes until fragrant and just deepened in color. Cool completely, then crush: place in a zip-top bag and gently hit with a rolling pin until most pieces are pea-sized with some crumbs. Measure 1 cup of the coarse bits for the batter and reserve 2 tablespoons of fine crumbs for topping. Reserve any extra bits for garnish or snacking.

Step 3: Build a glossy, crackle-ready base

In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until thick, glossy, and slightly lightened, 1–2 minutes by hand. Add the eggs and vanilla; whisk vigorously for 45–60 seconds. This aeration helps create that shiny crackled top.

Step 4: Add dry ingredients and pretzels

Sprinkle the flour, baking powder, and kosher salt over the wet mixture. Fold with a spatula just until no floury streaks remain. Fold in 1 cup coarsely crushed pretzel bits. The batter will be thick.

Step 5: Pan, swirl, and top

Scrape the batter into the prepared pan and smooth the top. Warm the peanut butter until spoonable (10–20 seconds in the microwave). For distinct, gooey pockets, stir in the optional 1 tablespoon powdered sugar. Dollop the peanut butter in 8–10 heaping teaspoons over the batter. Use a butter knife to make 2–3 gentle figure-eight passes—do not over-swirl. Sprinkle the reserved pretzel crumbs over the top and add a light pinch of flaky sea salt.

Step 6: Bake to shiny and set

Bake 24–28 minutes, rotating the pan once halfway. The edges will be set and deep golden, the center will look shiny and crackled, and a toothpick inserted near the edge comes out with moist crumbs (avoid a peanut butter pocket when testing). Do not overbake—carryover heat will finish the center.

Step 7: Cool, finish, and slice

Cool in the pan on a rack for at least 30 minutes. Lift out using the parchment and transfer to a board. Sprinkle a final pinch of flaky salt to taste. For clean edges, chill 15–20 minutes, then cut into 16 squares. Serve slightly warm or at room temperature.

Pro Tips

• For a crackled top, whisk sugars with butter until glossy, then whisk in eggs vigorously to dissolve the sugar and aerate.
• Weigh the flour if possible; too much flour makes blondies cakey. Target 150 g.
• Toast pretzels first—drying them keeps more crunch once baked.
• If using natural peanut butter, stir very well and add a pinch of salt plus 1–2 tsp powdered sugar so the pockets hold their shape.
• Metal pans brown better than glass; if using glass, add 2–4 minutes to the bake time.

Variations

• Chocolate-Chunk: Fold in 3/4–1 cup (125–170 g) chopped dark chocolate or chips with the pretzels.
• Brown-Butter Boost: Brown the butter until nutty amber, cool to warm (about 125°F/50°C), then proceed for deeper flavor.
• PB&J Swirl: Swirl 1/4 cup strawberry or raspberry jam alongside the peanut butter.

Storage & Make-Ahead

Store blondies airtight at room temperature up to 3 days. For longer storage, wrap individual squares and freeze up to 2 months; thaw at room temperature. To make ahead, you can assemble the batter up to 2 hours in advance; hold covered in the pan in the fridge and swirl the peanut butter just before baking (some rise may be slightly reduced, but results remain excellent). Re-crisp the top by warming at 300°F (150°C) for 5–7 minutes if desired.

Nutrition (per serving)

Approximate per blondie (1 of 16): 230 calories; 12 g fat (6 g saturated); 30 g carbohydrates; 4 g protein; 1 g fiber; 20 g sugars; 220 mg sodium.