Phew, what a long name, wanted to get all the ingredients in there! I know this is a few weeks late, but I wanted to sneak in a Valentine’s treat for my first post. You can find those amazing triple chocolate cookie dough truffles here.
When I was thinking of what to make for my friend’s super bowl party, I instantly thought of several all American snacks such as pretzels and peanut butter cups. Although this was a combination I had never tried before, I figured I would give it a shot.
Then I thought, what is the best canvas for this sweet and salty combination? Blondies! So there I had my recipe for Brown Butter Pretzel Peanut Butter Cup Blondies 🙂
Everyone loved these blondies and they helped quell our nerves during halftime (we’re all native Bostonians). Unfortunately, some came back with me and I keep eating them, they are so addictive!
You ask why this was unfortunate? The more baked goods that leave the house the more I can make, giving me an excuse to bake more often. I hope you find these as delightful as we did!
This is an easy, one bowl dessert! In this variation I decided to use brown butter, instead of regular melted butter to get a nuttier, deeper flavor. Doing this requires one extra step and pairs very well with the pretzels and peanut butter cups.
Although this can be skipped, I highly recommend browning the butter as I think it lifts these blondies to the next level.
After years of having brownies and bars constantly stick to the pan, I learned of a trick so they pop out of the pan easily every time!
Quick tip: The trick is aluminum foil. Line the pan by fitting the aluminum foil to the pan (fold the excess width under) for both sides, allowing overhang from the sides. That means that for an 8 x 8 square pan you will need two pieces of foil.
I am thinking about starting a weekly baking tip post and this would definitely be one of the first in that series! If you have any thoughts on the idea of a weekly baking tip, please leave a comment below.
To make the brown butter, melt the butter (one stick in this recipe) over medium heat. Once the butter has melted, keep it over the heat until it turns a light amber color, approximately 5-8 minutes (see picture).
As the butter is browning, it gives off of an aromatic, nutty smell that will permeate throughout your kitchen!
Once this is complete, add the vanilla and eggs to the butter. Then add the flour and salt.
When this is just mixed, add the pretzels and mini peanut butter cups. Then bake and enjoy 🙂
Here are a few additional tips:
- My favorite way to break up the pretzels is to put them in a sealed plastic bag. Then, using a rolling pin or a heavy pot, break them into bite size pieces (not crushed).
- If you cannot find mini peanut butter cups, cut larger peanut butter cups into small pieces. For both the pretzels and peanut butter cups (if not using mini ones), the goal is to keep they large enough so they contribute a satisfying crunch when you bite into these mouthwatering blondies!
Enjoy the recipe below 🙂
- 1 stick (8 tablespoons) unsalted butter
- 1 cup light or dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 cup all-purpose flour
- ½ cup pretzel pieces
- ½ cup mini peanut butter cups
Preheat oven to 350°F. Line a 8 x 8 baking pan with aluminum foil, then grease the pan.
In a small saucepan melt the butter over medium heat. Once the butter has melted, continue to cook it until it is golden brown in color (~5-10 min).
Once you have browned the butter take the pan off the heat. Then add the brown sugar and vanilla. Next add the egg, stir until incorporated.
Add the flour and salt to the saucepan and mix until just incorporated. Add the pretzel pieces and mini peanut butter cups and stir until these are equally distributed.
Bake in preheated oven for 20-25 minutes or until a toothpick is clean when inserted into the center of the pan.
Cool on a wire rack, then cut into 16 pieces and serve!
-A super easy way to break up the pretzels is to put them into a plastic bag and pound them with a metal bowl (or whatever object you have handy).
-I love using the Trader Joe’s mini peanut butter cups, but you can also use regular peanut butter cups and cut them into smaller pieces.
-The blondie recipe was adapted from 'How to Cook Everything'.