Prep time
Cook time
Total time
Serves: 9-12 Slices
  • 225g Plain Flour
  • 1 Teaspoon Baking Powder
  • ½ Teaspoon salt
  • 220g Brown Sugar
  • 30g Pretzels (Plus more for decorating)
  • 170g White Chocolate
  • 165g Butter
  • 2 Eggs
  • 1 Teaspoon Vanilla
  • Salted Caramel (See link above)
  1. Flick oven onto 200°c bake. And grease or line a square 20cm tin with baking paper.
  2. In a large saucepan melt the butter, swirling until it lightly browns. Then take off heat to cool.
  3. While butter is cooling, sift flour, baking powder and salt in a large bowl.
  4. Chop up the white chocolate and 30g of pretzels and add to bowl.
  5. When butter is cooler stir in brown sugar, vanilla and eggs until smooth.
  6. Fold wet ingredients in to the dry until just combined. Don't over mix.
  7. Pour mixture into prepared tin and bake for 22-25 minutes or until top has set and golden.
  8. From the oven place the tin straight into the fridge to stop it baking further.
  9. When blondie is cool (I prefer the next day) cover the top with the salted caramel and arrange pretzels on top. Drizzle with some more salted caramel and a little more melted white chocolate if you like.
  10. Cut and serve!
Recipe by Baker Gatherer at