Chocolate pretzel blondies
I have always loved chocolate covered pretzels, so I thought what could be better than a dessert inspired by this delicious treat? I went through a few iterations of this recipe, and the end result is truly one of my favorite creations.
For rounds one and two, I chopped up chocolate covered pretzels and baked them in a blondie base, but the blondie texture wasn't quite what I wanted and I felt like there wasn't quite enough chocolate. In the end, I got to that perfect chewy blondie texture I was looking for and found that by using plain pretzels and chopped chocolate I could get that classic chocolate covered pretzel taste with enough melty chocolate.
Pretzels are of course a savory and salty snack, but they play so nicely with chocolate and the sweetness of the blondie base. I chose to use semisweet chocolate and it added the perfect amount of chocolatey sweetness, and by using a chopped chocolate instead of chips it melted right into the blondies. The pretzels don't only add a delicious saltiness, but the texture they bring is incredible. They add an amazing crunch to each bite and play really well with the soft, chewy texture of the blondie.
This recipe not only tastes delicious, but it comes together in a pinch. There is some chopping and pretzel crushing required, but the blondie batter comes together in less than 10 minutes and the blondies can go right into the oven once you're done mixing. It does require some time to set and chill at room temperature before slicing, but otherwise there isn't much time involved so these can be yours quickly.
I think these taste best when they're fresh, the same day as they’re baked. If you do have some pieces left, you can store them in an airtight container and pop a piece into the microwave for about 10 seconds to freshen it up before enjoying. Once sliced, just like a brownie, you can freeze them and defrost at room temperature or place into the microwave for about 15 seconds and enjoy any time!
1 stick (1/2 cup, 8 tablespoons) unsalted butter 113g
1/4 cup brown sugar 48g
1 cup granulated sugar 192g
1 egg + 1 egg yolk
2 teaspoons vanilla extract
1 tablespoon vegetable oil
1 cup all purpose flour 120g
3/4 teaspoon baking soda
1/2 teaspoon salt
30 pretzels 53g
2/3 cup (4 oz) semisweet chocolate 113g
Total time: Less than two hours Prep time: 10-15 minutes Chill time: 1 hour (prior to slicing) Bake time: 23-25 minutes Servings: 16 Equipment:
9x9in square pan (or an 8x8 and increase the cook time a bit)
Whisk and spatula
Cooking instructions: Preheat your oven to 350 degrees.
In a small bowl, melt your stick of butter and set aside.
To prepare your pretzels, I like to put them into a bag and use a rolling pin or flat pan to lightly break them up, but a sharp knife would work great too. You don't want them to be powdered, just broken into smaller, bite sized pieces. Chop your semisweet chocolate as well. Set both aside.
In a large bowl, add your sugars and egg. Use a whisk to combine fully. Then, pour in your melted butter and continue to whisk for about two minutes. Your mixture should lighten in color.
Add in your vanilla extract and oil, and continue to whisk until fully combined.
Add in your flour and salt to your wet ingredients and use a spatula or large spoon to fold everything together. Once your batter has almost formed, add in your chopped pretzels and chocolate and continue to mix just until evenly distributed.
Line a 9x9 inch square pan and dollop your batter into your pan. Use your spatula, a spoon, or a flat tool to spread evenly and make sure it reaches into the corners. Bake your blondies for 23-25 minutes until just lightly golden on the top. Your blondies should just barely jiggle when you pull them out of the oven but be set on the top. Allow your blondies to cool before slicing (about an hour) and enjoy! They taste best shortly after baking or at least the day of, but will stay fresh in an airtight container at room temperature or in the fridge for a few days. You can always pop them into the microwave for 5-10 seconds to rewarm. You can also wrap the baked bars in plastic wrap and freeze in an airtight container or plastic bag to enjoy later. I love to place them in the microwave from the freezer for about 15 seconds, but some people love them straight from the freezer too!
Carb and serving info: Servings: 16 Carbs per serving: 29 Carbs for full recipe: 459 Carbs from chocolate: 73
Carbs from pretzels: 42
Note: Carb information is calculated based on the specific ingredients I used to cook with to help guide my own insulin to carb ratio when dosing before I eat my home cooked recipes.