115g of unsalted butter, melted
64g of creamy peanut butter, divide
110g of light brown sugar
50g of granulated sugar
1 large egg
½ tbsp of vanilla extract
120g of all purpose flour
½ tsp of baking powder
130g of semisweet chocolate chips
16 mini pretzels
Flaky sea salt, optional
Preheat the oven to 180°C. Grease an 8in x 8in (20cm x 20cm) pan with butter or non-stick cooking spray and then line the pan with parchment paper, leaving an overhang on all sides. Grease the parchment with butter or non-stick cooking spray and then set it aside.
In a large bowl, thoroughly combine the melted butter, 2 tbsp (32g) of peanut butter, the light brown sugar and granulated sugar. Add the egg and vanilla and beat until incorporated. Then add the flour and baking powder and stir until just combined. Stir in the chocolate chips until evenly incorporated.
Spread half the batter into the prepared pan. Dollop and then gently swirl the remaining 2 tbsp (32g) of peanut butter into the batter. Add the remaining batter over the top; don’t worry if it does not fully cover the peanut butter.
Arrange the pretzels over the top of the batter, gently pressing to adhere. Transfer to the oven and bake for 22-25 minutes, just until the blondies are set in the centre. Remove the pan from the oven and sprinkle with the sea salt, if desired. Let the blondies cool completely before cutting into bars.
Cover and store leftover blondies in an airtight container at room temperature for 2-3 days.