I’m pretty sure we’ve talked about sweet and salty combination before, right? Sweet and salty combo is simply irresistible. Chocolate and pretzels, peanuts and chocolate, peanut butter and pretzels. Wait…do you see a trend? The best sweet/salty combos all include peanut butter, chocolate, or pretzels. Soooo why are we not combining all three?! Hellooooo, meet chocolate, pb, pretzel blondies. Boom. The winner.
Plusalso if you need a quick one bowl dessert to whip up for your fourth of july fiesta, here ya go! Easiest easiest dessert ever. If you can measure and stir, you can make these! Ditch the red, white, and blue desserts. We’re over them…(please tell me I’m not the only one).
Chocolate, Peanut Butter, & Pretzel Blondies
adapted from inspired taste
1 stick unsalted butter, browned
1 cup brown sugar, lightly packed
1 1/2 teaspoons vanilla
1/8 teaspoon salt
1 cup flour
1/2 cup chocolate chips (I use semisweet)
1/2 cup peanut butter chips
1/2 cup crushed pretzels
Preheat oven to 350 and prepare an 8×8 baking dish by coating with butter and flour. Make sure you tap out the excess flour before putting in blondie batter. In a small saucepan over medium-low heat, brown your stick of butter until it looks like this:
Let cool for about 10 minutes. In a large bowl, add the brown sugar and cooled butter and whisk together. Make sure this mixture is cool to the touch so we don’t end up with scrambled eggs! Whisk in egg, vanilla, and salt. Add in the flour and stir until almost combined. At this point, add in the chocolate and peanut butter chips and the crushed pretzel bits.
Fold everything together using a rubber spatula being careful not to over mix. Pour into the prepared baking dish and bake for 20-25 minutes or until a toothpick comes out clean. Let cool completely and slice into squares. These blondies are suuuuper rich so I’d recommend cutting them on the small side. Store in an airtight container at room temperature. They’ll tend to get a bit dry if refrigerated. Enjoy!