A soft chewy blondie loaded with salty pretzels, Reese's pieces candies, peanut butter and milk chocolate chips.
Servings: 16 bars
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 sticks butter melted and cooled
- 1 1/2 cups brown sugar
- 2 eggs
- 4 teaspoons vanilla extract
- 1 cup crushed pretzels
- 1 cup Reese's pieces
- 1/2 cup peanut butter and milk chocolate chips
- plus extra pretzels pieces, and chips for topping
Adjust oven rack to middle position; heat oven to 350° F. Line a 13 by 9-inch baking pan with foil, leaving enough overhang to help you lift the blondies from the pan when they're done.Grease foil-lined pan with butter or oil.
Whisk flour, baking powder, and salt together in medium bowl; set aside.
Whisk melted butter and brown sugar together in medium bowl until combined. Add eggs and vanilla and mix well.
Using rubber spatula, fold dry ingredients into egg mixture until just combined; do not overmix.
Fold in pretzels, reese's pieces, and chips and turn batter into prepared pan, smoothing top with rubber spatula.
If using extra mix-ins, place on top of the batter now before placing in the oven.
Bake until top is shiny, cracked, and light golden brown, 22 to 25 minutes; do not overbake. Cool on wire rack to room temperature. Remove bars from pan by lifting foil overhang and transfer to cutting board. Cut into 12 large or 16 small(ish) bars and serve.
Make sure you measure your flour accurately. Over-measuring your flour can result in a cakelike texture.
Use room temperature eggs so they incorporate into the batter easily. Bring them to room temperature quickly by placing them in a bowl of warm water for 10 minutes.
Be careful to no overbake these. They will look not quite done, but take them out. They will set up as they cool.
These will take awhile to set up. So be patient and let them cool before cutting!
Cut these with a plastic knife. The bars will cut neatly with a plastic knife.
If making gluten free- use gluten free flour and only place pretzels only on top. The pretzels texture did not hold up and were difficult to chew after baking.
I used peanut butter and milk chocolate chips but feel free to any combination of chips or what you have on hand. I think white chocolate would also be a great mix-in!
Adapted from Cook's Illustrated