Stored in an airtight container at room temperature, these blondies should keep for 3 to 5 days. You can also freeze them in an airtight container for up to 1 month.
Ingredients
-
Cooking spray
- 1 3/4 c.
(375 g.) packed light brown sugar
- 3/4 c.
(1 1/2 sticks) unsalted butter, melted
- 3/4 c.
(180 g.) all-natural chunky peanut butter
- 1 tsp.
baking powder
- 1 tsp.
pure vanilla extract
- 1/2 tsp.
kosher salt
- 3
large eggs, room temperature
- 2 c.
(240 g.) all-purpose flour
- 2 1/2 c.
(3.75 oz.) mini pretzels, divided
- 1 c.
(6 oz.) butterscotch chips, divided
Description
- Step 1Preheat oven to 350° and grease a 13"x9" metal baking pan with cooking spray. Line with parchment, leaving an overhang on 2 long sides. Grease parchment with cooking spray.
- Step 2In a large bowl, using a handheld electric mixer on medium-high speed, beat brown sugar, butter, peanut butter, baking powder, vanilla, and salt until combined. Add eggs, one at a time, beating on low speed after each addition, until well combined.
- Step 3Fold flour into batter until only a few streaks remain. Add 2 cups pretzels by hand, lightly crushing into 2 to 3 large pieces. Add 2/3 cup chips, then fold pretzels and chips into batter until well combined.
- Step 4Scoop batter into prepared pan, spreading with an offset spatula or the back of a spoon. Press remaining 1/2 cup pretzels into top of batter. Sprinkle with remaining 1/3 cup chips.
- Step 5Bake blondies until light golden brown and a tester inserted into the center comes out clean, 23 to 27 minutes.
- Step 6Let cool. Using parchment overhang, lift blondies out of pan, transfer to a cutting board, and cut into squares.
