Chocolate Peanut Butter Pretzel Blondies

Whoo that is a mouthful! When I saw Williams-Sonoma post this recipe late December 2020, I knew I had to make them. The recipe can be found HERE and appears in a new (not gluten free!) cookbook “Even Better Brownies” by Mike Johnson.

You can’t have pretzel blondies without pretzels and these did just perfectly! (Find them in the chips/crisps aisle)

The recipe says semisweet but I had an extra bag of these silky-smooth extra dark chips on hand.

When I read “flaky salt for sprinkling” I knew it was time to open my ✨ fancy ✨box of Maldon salt flakes.

For better gluten free results (and because of what I had on hand), I did change these few things:

🔹 used softened butter instead of melted

🔹 doubled the amount of baking powder

🔹 creamed the butters + sugars for 10 minutes (maximum fluffiness)

🔹 I used dark brown sugar and Domata brand gluten free flour (I usually recommend Better Batter but I’m running low and Domata is available at my local Kroger’s)

🔹 I only had very small eggs so I used two instead of one

🔹 I measured everything by weight — I love recipes that have grams listed!

🔹 I also ended up baking my blondies for 27 minutes, slightly longer than the recipe states (most likely a combination of gluten free/my home oven)

I gave some to my upstairs neighbor who said, and I quote, “OMGobbles. What wonderful food!”

Trevor and I both preferred them without the pretzels — basically just chocolate peanut butter blondies at that point. Which was actually also our wedding “cake” — I’ll share that recipe someday!

Texture shot 🍫 🥜 🧈 🥨 👱‍♀️

My pretty yellow trivet (Christmas gift from Trevor’s mom) with my Oldest Plant (one year old in April, a gift from above-mentioned upstairs neighbor.)

Love and pretzel blondies,

K