1-First Step: Get the pan and oven readyPreheat your oven to 350°F. Line an 8-by-8-inch pan with aluminum foil, then spray the foil with cooking spray. This makes removal much easier once the blondies cool. If you want clean edges and neat slices, take a moment to press the foil into the corners well.

2-Second Step: Melt the butter and let it cool slightlyPlace the 1/2 cup unsalted butter in a microwave-safe bowl and melt it. Let it cool for a minute or two so it does not scramble the egg when you add it. This small pause helps the batter mix smoothly and keeps the texture just right.

3-Third Step: Mix the wet ingredientsAdd the 1 large egg, 1 cup packed light brown sugar, and 1 tablespoon vanilla extract to the melted butter. Whisk vigorously until the mixture looks glossy and well blended. This step builds the base flavor and gives the blondies that classic chewy texture.

4-Fourth Step: Stir in the flourAdd the 1 cup all-purpose flour and stir only until combined. Do not overmix. Once the flour disappears, stop stirring. Overmixing can make the bars tough, and these blondies should stay soft and tender in the middle.

5-Fifth Step: Fold in the pretzelsAdd the 2 cups mini pretzels that have been measured loosely and crushed slightly. Fold them in gently so they are spread throughout the batter. The uneven pieces are part of the charm because they create little pockets of crunch in every bite.

6-Sixth Step: Spread the batter in the panPour the batter into the prepared pan and smooth it into an even layer. Use a spatula to nudge it into the corners. The batter will be thick, so take your time and spread it evenly for even baking.

7-Seventh Step: Add the first caramel drizzleDrizzle about 1/3 cup salted caramel sauce over the top in a zig-zag pattern. You want visible ribbons across the surface, not a full blanket of sauce. That first drizzle sinks into the batter as it bakes, giving the bars deep caramel flavor.

8-Eighth Step: Bake until just setBake for 28 to 32 minutes at 350°F. The center should be set but still gooey. The edges may look lightly golden, and that is exactly what you want. If you wait until the middle looks fully firm, the blondies may end up dry instead of soft and chewy.

9-Ninth Step: Finish with more caramel and saltRight after the blondies come out of the oven, drizzle the remaining 1/4 cup salted caramel sauce over the top in another zig-zag pattern. If you like a stronger salty finish, sprinkle on a little coarse sea salt or Kosher salt. The warm surface helps the caramel melt slightly and soak in for richer flavor.

10-Tenth Step: Cool before slicingLet the blondies cool completely for at least 1 hour before slicing and serving. This part matters a lot. Warm blondies are soft and messy, while cooled blondies cut neatly and hold their shape better. If you are serving them for a gathering, cooling them all the way makes serving much easier.