Caramel Nut Blondies
Recipe GLPRfcccc5a9bc0274
These indulgent blondies feature a rich brown sugar base loaded with salted mixed nuts, swirled with sweet caramel sauce, and topped with a crispy pretzel. Baked in muffin cups for perfectly portioned treats, they deliver a delightful contrast of chewy cake, nutty crunch, and salty-sweet pretzel topping.
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Ingredients
1 cup unsalted butter, melted
2 cups packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups chopped salted mixed nuts
5 tablespoons store-bought thick caramel sauce or dulce de leche
18 mini pretzels
Directions
Preheat your oven to 350°F (175°C). Line 18 standard muffin cups with paper liners and set aside.
In a small bowl, whisk together the all-purpose flour, baking powder, and salt. Set this dry mixture aside.
In a large bowl, stir together the melted butter and packed brown sugar until well combined.
Add the eggs and vanilla extract to the butter-sugar mixture, stirring until fully blended and smooth.
Gently fold the flour mixture into the wet ingredients, stirring just until combined—do not overmix.
Stir in the chopped salted mixed nuts until evenly distributed throughout the batter.
Divide the batter among the prepared muffin cups, filling each about three-quarters full (approximately 3 tablespoons per cup).
Spoon approximately 1 teaspoon of caramel sauce or dulce de leche onto the top of each muffin cup, then use a thin knife to gently swirl the caramel into the top layer of batter.
Press one mini pretzel firmly onto the top of each blondie.
Bake for 20 to 25 minutes, until the tops are golden brown and a toothpick inserted into the center of a blondie comes out with just a few moist crumbs (they should not be dry).
Allow the blondies to cool in the muffin pan for 5 minutes, then carefully remove them to a wire rack to cool completely before serving.
