Get ready to revolutionize your dessert game with these mind-blowing Salted Pretzel Marshmallow Blondies - a decadent treat that will make your taste buds dance with joy! Imagine biting into a perfectly golden, chewy blondie that combines the irresistible crunch of pretzels, the gooey sweetness of marshmallows, and a delicate sprinkle of sea salt that elevates every single bite. This isn't just another dessert; it's a flavor explosion that will have everyone begging for your secret recipe!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 16 blondies
Ingredients
- 1 cup brown sugar
- 1/2 cup butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup mini marshmallows
- 1/2 cup crushed pretzels
- 1/4 tsp sea salt (for topping)
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a large mixing bowl, whisk together the melted butter and brown sugar until smooth and well combined. Add eggs one at a time, beating thoroughly after each addition.
- Stir in the vanilla extract, mixing until the mixture is completely integrated and slightly glossy.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt to ensure no lumps remain.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix the batter.
- Pour half the batter into the prepared baking pan, spreading it evenly with a spatula.
- Sprinkle half of the mini marshmallows and crushed pretzels over the first layer of batter.
- Pour the remaining batter over the marshmallows and pretzels, smoothing the top carefully.
- Top the blondie batter with the remaining marshmallows and crushed pretzels, pressing them lightly into the surface.
- Sprinkle sea salt evenly over the top of the blondies for an extra flavor boost.
- Bake in the preheated oven for 22-25 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
- Remove from the oven and let cool completely in the pan for about 1 hour. Use the parchment paper overhang to lift the blondies out of the pan.
- Cut into 16 even squares, ensuring each piece has a mix of marshmallows and pretzel pieces.
- Serve at room temperature and store in an airtight container for up to 3 days.
Tips
- Use room temperature eggs for a smoother, more consistent batter
- Don't overmix the batter - this can lead to tough, dense blondies
- Line your pan with parchment paper for easy removal and clean cutting
- Make sure to press the marshmallows and pretzels slightly into the batter to prevent them from burning
- Let the blondies cool completely before cutting to ensure clean, neat squares
- For extra indulgence, serve slightly warm with a scoop of vanilla ice cream
- Store in an airtight container to maintain their soft, chewy texture
- Experiment with different types of pretzels for unique flavor variations
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 2g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 40mg
