Directions:

• Begin by preheating your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal later.
• In a large mixing bowl, cream together the granulated sugar, unsalted butter, and light brown sugar until light and fluffy. This should take about 2-3 minutes.
• Add in the egg and vanilla bean paste, mixing until well incorporated.
• In another bowl, whisk together the all-purpose flour, baking powder, and fine sea salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
• Gently fold in the chopped mini pretzels and chocolate chips until evenly distributed throughout the batter.
• Pour the batter into your prepared baking pan, spreading it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
• While the blondies are baking, prepare your salted caramel sauce. In a saucepan over medium heat, combine the heavy whipping cream and fine sea salt. Heat slightly until warm, then set aside.
• Once the blondies are done baking, remove them from the oven and let them cool in the pan for about 10 minutes. Drizzle the warm salted caramel sauce over the blondies, then sprinkle with additional sea salt and top with the remaining mini pretzel twists and chocolate chips if desired.
• Allow the blondies to cool completely in the pan before lifting them out using the parchment overhang. Cut into squares and enjoy your delicious Salted Caramel Pretzel Blondies!