Pretzel, peanut butter and white chocolate blondies

Squidy in the middle with a crunchy, salted pretzel crown and studs of white chocolate throughout. The brownie's sister, blondies use brown sugar and vanilla for a caramelised flavour - and of course, white chocolate and peanut butter are up there as one of the best flavour combinations

Total time to make : 45 minutes

Time to prepare : 15 minutes

Time to bake : 30 minutes

Servings : 24 squares


180g butter, room temperature

340g brown sugar

200g peanut butter

250g plain flour

2 eggs

1 tbsp vanilla essence or paste

300g white chocolate chunks or chips

24 pretzel crisps (I love Olly's)

1 tsp salt (optional)

50g peanut butter, to top

50g white chocolate (or milk), to top


  1. Preheat a fan oven to 175C and line a 13 x 9" baking tin with non stick baking paper

  2. In a large bowl, mix the butter, peanut butter and sugar together until combined

  3. Crack in 2 eggs, mixing one at a time, then add the vanilla

  4. Add in the plain flour and stir through until it's just mixed through. Add in the white chocolate chunks or chips and stir again to distribute evenly. It should be a thick, heavy batter

  5. Tip the batter into the prepared tin and use a spatula to even it out. Place pretzels on top of the mix (4 along the top, 6 lengthways) or roughly scattered across the top, gently pressing them into the batter

  6. Bake for 30 minutes, removing from the oven when it's golden and set around the edges but still soft in the middle - it will firm up once cooled

  7. Once the blondies are at room temperature, gently warm the peanut butter and extra white or milk chocolate separately and drizzle over the top, finish with a sprinkle of salt if you like them salted

  8. Use a sharp clean knife to slice the blondies* once they've cooled to room temperature

Nutritional Information

(per serving, with extra drizzle)

296 calories

17g fat, 30g carbs, 6g protein

Good to know:

  • * for straight, super clean lines, keep the blondies in the fridge until chilled before slicing

  • Store at room temperature in an airtight container for up to 5 days

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