A little bit of salty, and a little bit of sweet – these salted caramel pretzel blondies are what dreams are made of! You’d never know that they’re vegan.
Salty-sweet desserts have been a subject of debate in my household for as long as I can remember. I have always loved anything salty-sweet, particularly when caramel is involved. Salted caramel is my jam.
My dad, on the other hand, is not a fan of salty-sweet desserts. He despises chocolate-covered pretzels and claims to dislike caramel corn (even though he likes cracker jacks, which are just caramel corn with some peanuts thrown in). Personally, I don’t think it’s the salty-sweet combo that he dislikes, just a couple of desserts that happen to include salt.
For years now, I’ve been trying to convince my dad to give salted caramel another try. I don’t think he’s given it a fair chance! The other day, I decided to trick him into trying something salty-sweet by baking caramel blondies with pretzels. I handed him one without telling him what it was, and what do you know? He loved it! Once I told him it was a salted caramel blondie, he admitted that it was actually pretty tasty. That’s a major win in my book!
Whether or not you like salted caramel, I can (almost) guarantee that you’ll enjoy these blondies. They’re incredibly rich and sweet, and they certainly don’t taste vegan! The salted caramel sauce itself is like liquid gold. Even if you don’t make these blondies, you need to try the caramel sauce. You can drizzle it on apples, ice cream, or whatever else your heart desires! (Just be careful of its addicting nature; you might want to swap it out for this date caramel dip if you want to eat healthier.)
Vegan Salted Caramel Pretzel Blondies Ingredients
For the Salted Caramel Sauce
- 1/2 cup light brown sugar packed
- 2 tbsp soy milk or full-fat coconut milk
- 4 tbsp vegan butter
- 1/2 tsp vanilla extract
- 1/4 tsp salt
For the Blondies
- 1 tbsp ground flax + 3 tbsp water mixed
- 1/2 cup vegan butter melted
- 3/4 cup light brown sugar packed
- 2 tsp vanilla extract
- 1 cup all-purpose flour
- 1 cup broken mini pretzels plus extra for topping
- 1/4 cup salted caramel sauce plus extra for drizzling
- Sea salt for sprinkling
How To Make it Step by Step
For the Salted Caramel Sauce
- Combine all ingredients except vanilla in a medium saucepan over medium heat and whisk to combine. Bring to a boil.
- Reduce heat to low and simmer for 5-10 minutes, whisking constantly, until thickened. Remove the saucepan from heat and stir in vanilla.
- Cover and set aside.
For the Blondies
- Stir together ground flax and water in a small bowl. Set aside for 5-10 minutes to thicken.
- Preheat oven to 350°F. Lightly grease an 8″ square baking pan, then line the bottom and sides of the pan with parchment paper.
- In a large mixing bowl, whisk together the melted butter, brown sugar, flax egg, and vanilla.
- Stir in flour, being careful not to overmix. Add pretzels and stir to combine.
- Transfer the batter to the prepared baking pan. Drizzle with 1/4 cup caramel sauce and top with extra pretzels.
- Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and place on a wire rack to cool. Drizzle with remaining caramel sauce and sprinkle with sea salt.
- Allow bars to finish cooling completely before slicing into 9 squares.
Recipe Notes
If the salted caramel sauce thickens too much after cooling, just whisk in a tbsp of non-dairy milk (soy or coconut) at a time until the desired consistency is reached.
Additional Tips for Vegan Salted Caramel Pretzel Blondies:
- Pretzel Crunch: Enhance the texture by reserving some larger pretzel pieces to press into the top of the blondie batter just before baking for an extra pretzel crunch.
- Caramel Drizzle: Save a little extra salted caramel sauce for a final drizzle after the blondies have cooled. It adds a decadent touch and intensifies the caramel flavor.
- Sea Salt Variation: Experiment with different types of sea salt, such as flaky sea salt or Himalayan pink salt, for a nuanced salted caramel experience.
- Serving Suggestions: Serve these blondies warm with a scoop of vegan vanilla ice cream for an indulgent dessert, or enjoy them with a cup of coffee for a delightful afternoon treat.
- Storage Tips: To keep the blondies fresh, store them in an airtight container at room temperature. If you prefer a firmer texture, refrigerate them and bring them to room temperature before serving.
FAQ
Are Pretzels vegan?
- Yes, pretzels are usually vegan, but check the ingredients, especially for flavored varieties, to ensure no non-vegan additives are included.
Can I use a store-bought salted caramel sauce?
- Yes, you can use a store-bought vegan salted caramel sauce if you prefer a quicker option.
What’s the role of the flax egg in this recipe?
- The flax egg acts as an egg substitute, providing structure and moisture to the blondies.
Can I use gluten-free flour for this recipe?
- Yes, you can use a gluten-free all-purpose flour blend to make these blondies gluten-free.
How do I achieve the perfect texture for the blondies?
- Be cautious not to overmix the batter; a gentle stir is sufficient. Overmixing can lead to a denser texture.
Can I freeze these blondies?
- Yes, these blondies freeze well. Wrap them tightly in plastic wrap or place them in an airtight container before freezing for up to three months.
Vegan Salted Caramel Pretzel Blondies
Course: Dessert, SnacksCuisine: American, VeganDifficulty: Easy9
blondies25
minutes30
minutes324.9
kcalA little bit of salty, and a little bit of sweet – these salted caramel pretzel blondies are what dreams are made of! You’d never know that they’re vegan.
Ingredients
- For the Salted Caramel Sauce
1/2 cup light brown sugar packed
2 tbsp soy milk or full-fat coconut milk
4 tbsp vegan butter
1/2 tsp vanilla extract
1/4 tsp salt
- For the Blondies
1 tbsp ground flax + 3 tbsp water mixed
1/2 cup vegan butter melted
3/4 cup light brown sugar packed
2 tsp vanilla extract
1 cup all-purpose flour
1 cup broken mini pretzels plus extra for topping
1/4 cup salted caramel sauce plus extra for drizzling
Sea salt for sprinkling
Directions
- For the Salted Caramel Sauce
- Combine all ingredients except vanilla in a medium saucepan over medium heat and whisk to combine. Bring to a boil.
- Reduce heat to low and simmer for 5-10 minutes, whisking constantly, until thickened. Remove the saucepan from heat and stir in vanilla.
- Cover and set aside.
- For the Blondies
- Stir together ground flax and water in a small bowl. Set aside for 5-10 minutes to thicken.
- Preheat oven to 350°F. Lightly grease an 8″ square baking pan, then line the bottom and sides of the pan with parchment paper.
- In a large mixing bowl, whisk together the melted butter, brown sugar, flax egg, and vanilla.
- Stir in flour, being careful not to overmix. Add pretzels and stir to combine.
- Transfer the batter to the prepared baking pan. Drizzle with 1/4 cup caramel sauce and top with extra pretzels.
- Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and place on a wire rack to cool. Drizzle with remaining caramel sauce and sprinkle with sea salt.
- Allow bars to finish cooling completely before slicing into 9 squares.
Notes
- If the salted caramel sauce thickens too much after cooling, just whisk in a tbsp of non-dairy milk (soy or coconut) at a time until the desired consistency is reached.