Hamdi Saidani These Pioneer Woman White Chocolate Pretzel Blondies hit that sweet-and-salty craving that won’t leave you alone. Chewy brown sugar blondie dough loaded with white chocolate chips and chopped pretzel pieces, pressed into a 9×13 pan, with whole pretzels lined up on top and a sprinkle of sea salt before they go in the oven. About 45 minutes and done.
The pretzels stay crunchy even after baking, so you get this buttery, chewy bar that snaps when you bite through the top. It’s the kind of blonde brownie recipe that disappears from a party tray before most people get seconds.
Why the Butter Needs to Cool First
The recipe calls for melted butter, but it has to come back to room temperature before you mix it with the sugars and eggs. Hot butter will partially cook the eggs and melt the white chocolate chips before the dough even hits the pan.
Melt it, pour it into the mixing bowl, and let it sit while you measure everything else. By the time the dry ingredients are whisked together, the butter should be warm but not hot to the touch.
White Chocolate Pretzel Blondies Ingredients
- 2 1/8 cups all-purpose flour
- 1/2 teaspoon sea salt, plus more for sprinkling
- 1/2 teaspoon baking soda
- 12 tablespoons butter, melted and cooled to room temperature
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups white chocolate chips
- 1 cup chopped pretzels
- Additional whole pretzels, for top
How To Make Pioneer Woman White Chocolate Pretzel Blondies
- Prep the Pan and Dry Ingredients: Preheat your oven to 350°F. Spray a 9×13 inch baking pan with nonstick cooking spray. Whisk together the flour, salt, and baking soda in a medium bowl and set aside.
- Make the Dough: Mix the melted and cooled butter with both sugars until combined. Add the eggs and vanilla and mix until smooth. Slowly add the dry ingredients on low speed, mixing just until combined. Fold in the white chocolate chips and chopped pretzel pieces.
- Fill the Pan: Press the dough into the prepared pan and smooth the top with a spatula. Arrange whole pretzels in rows across the surface and press them in gently. Sprinkle lightly with sea salt.
- Bake and Cool: Bake for 28 to 30 minutes until the tops are light golden brown and the edges start pulling away from the pan. Let them cool completely on a wire rack before cutting into squares.
How To Know When They’re Done
Light golden brown on top and the edges pulling away from the pan. That’s it. If the center still looks slightly underdone, leave them. Blondies firm up a lot as they cool and overbaking makes them dry and crumbly.
The white chocolate chips will still be gooey when the pan comes out. They set as the bars cool, so resist cutting into them early or you’ll get a melted mess instead of clean squares.
Can You Use Dark or Milk Chocolate Instead
You can, but the whole point of a blondie is that it’s not a brownie. White chocolate keeps the bar blonde and lets the brown sugar and vanilla do the talking. Dark chocolate turns it into a completely different dessert.
If you want more chocolate flavor, try a mix of half white chips and half butterscotch chips. The butterscotch deepens the caramel notes without adding cocoa flavor.
How To Store
Keep these bars in an airtight container at room temperature for up to 4 days. The pretzels on top stay crunchy for the first 2 days, then start to soften. You can freeze them between parchment paper for up to 2 months. The pretzels won’t be as crispy after thawing, but the blondie part tastes just as good.
Nutrition
- Calories: 240 kcal (estimated)
Try More Recipes
Pioneer Woman White Chocolate Pretzel Blondies
Description
These Pioneer Woman White Chocolate Pretzel Blondies hit that sweet-and-salty craving that won’t leave you alone. Chewy brown sugar blondie dough loaded with white chocolate chips and chopped pretzel pieces, pressed into a 9×13 pan, with whole pretzels lined up on top and a sprinkle of sea salt before they go in the oven. About 45 minutes and done.
The pretzels stay crunchy even after baking, so you get this buttery, chewy bar that snaps when you bite through the top. It’s the kind of blonde brownie recipe that disappears from a party tray before most people get seconds.
Ingredients
Instructions
- Prep the Pan and Dry Ingredients: Preheat your oven to 350°F. Spray a 9×13 inch baking pan with nonstick cooking spray. Whisk together the flour, salt, and baking soda in a medium bowl and set aside.
- Make the Dough: Mix the melted and cooled butter with both sugars until combined. Add the eggs and vanilla and mix until smooth. Slowly add the dry ingredients on low speed, mixing just until combined. Fold in the white chocolate chips and chopped pretzel pieces.
- Fill the Pan: Press the dough into the prepared pan and smooth the top with a spatula. Arrange whole pretzels in rows across the surface and press them in gently. Sprinkle lightly with sea salt.
- Bake and Cool: Bake for 28 to 30 minutes until the tops are light golden brown and the edges start pulling away from the pan. Let them cool completely on a wire rack before cutting into squares.
