1-First Step: Preheat and Prepare Your Pan Start by preheating your oven to 350°F to ensure even baking. Line an 8-by-8-inch pan with aluminum foil and give it a quick spray with cooking spray for easy removal later this sets you up for success without any sticking issues.

2-Second Step: Melt the Butter Melt ½ cup of unsalted butter in a microwave-safe bowl for about 1 minute, then let it cool slightly to avoid cooking the egg in the next step. This melted butter forms the base of your batter, giving it that rich, moist quality.

3-Third Step: Mix the Wet Ingredients Add 1 large egg, 1 cup of packed light brown sugar, and 1 tablespoon of vanilla extract to the cooled butter. Whisk vigorously until everything is well combined, creating a smooth mixture that’s the heart of your blondies’ sweet flavor.

4-Fourth Step: Incorporate the Dry Ingredients Stir in 1 cup of all-purpose flour until it’s just combined, being careful not to overmix as that can make the blondies tough. Gently fold in 2 cups of slightly crushed mini pretzels to add that salty crunch throughout the batter.

5-Fifth Step: Pour and Drizzle Pour the batter into your prepared pan and smooth it out evenly. Drizzle about 1/3 cup of salted caramel sauce over the top in a zig-zag pattern for those delicious pockets of gooeyness.

6-Sixth Step: Bake to Perfection Bake for 28 to 32 minutes until the center is just set; test it by inserting a toothpick into a spot without pretzels or caramel, and it should come out mostly clean. Keep an eye on it to avoid overbaking, as these blondies are best when they’re still a bit gooey and will firm up as they cool.

7-Final Step: Finish and Cool Right after baking, drizzle about 1/4 cup more salted caramel sauce over the top in a zig-zag pattern and sprinkle with coarse sea salt if you want extra flavor. Let the blondies cool completely in the pan for at least one hour so the caramel sets, making them easier to slice and store for up to a week.