White Chocolate Pretzel Blondies

Freezing Blondies

For longer storage, freeze the blondies. First, let them cool completely. Then, after cutting into your preferred size bars, store them in a freezer-safe container. Label and date the packaging; they can be frozen for up to 3 months. When ready to enjoy, let the bars thaw at room temperature.

Ingredients

▢1 cup (2 sticks / 227 g) unsalted butter▢1 bag (11 ounces) white chocolate chips, divided▢1 ¾ cups (350 g) granulated sugar▢2 large eggs, room temperature▢1 large egg yolk, room temperature▢1 teaspoon vanilla extract▢2 ½ cups (312.5 g) all-purpose flour▢1 teaspoon baking powder▢1 teaspoon kosher salt▢2 cups (240 g) miniature twist pretzels, chopped, divided

Instructions

Preheat the oven to 350°F. Line a 9×9-inch baking dish with parchment paper. Set aside.

In a large microwave-safe bowl, combine the butter and half of the white chocolate chips. Melt in 20-second intervals, stirring in between each time. Continue until the mixture is creamy with no lumps. (This takes about 2 minutes.)

Allow the white chocolate mixture to cool slightly (about 5 minutes).

To the melted white chocolate mixture, add sugar. Stir well.

Add the eggs and the egg yolk, one at a time, stirring well after each addition.

Stir in the vanilla extract.

In a separate, medium-sized bowl, whisk together the flour, baking powder, and salt.

Gradually stir the flour mixture into the butter and egg mixture until completely combined. Fold in the remaining white chocolate chips and 1 cup of the pretzels.

Spread the batter evenly into the prepared pan. Gently press the remaining pretzels on top of the blondies.

Bake for 35-40 minutes, or until the edges just begin to turn golden brown.

Allow to cool before cutting and serving.