1-Preheat the oven: Set your oven to 350°F.

2-Prep the pan: Line an 8-by-8-inch pan with aluminum foil, then spray with cooking spray.

3-Melt the butter: Melt the butter in a microwave-safe bowl and let it cool slightly so it won’t overcook the egg.

4-Whisk the base: Add the egg, packed light brown sugar, and vanilla to the melted butter. Whisk vigorously to combine until glossy and smooth.

5-Mix in flour (don’t overdo it): Stir in the all-purpose flour until just combined. Avoid over-mixing so the blondies stay tender.

6-Fold in pretzels: Fold in the crushed mini pretzels. Spread the pretzels evenly for consistent salty crunch.

7-Pour and smooth: Pour the batter into the prepared pan and smooth the top.

8-Caramel drizzle before baking: Drizzle about 1/3 cup salted caramel sauce over the batter in a zigzag pattern.

9-Bake: Bake for 28 to 32 minutes or until the center is just set.

10-Caramel drizzle after baking: Immediately after removing from the oven, drizzle about 1/4 cup salted caramel sauce over the top in a zigzag pattern.

11-Optional finishing salt: Sprinkle coarse sea salt or kosher salt on top if you want an extra salty-sweet kick.

12-Cool fully: Let the blondies cool completely for at least one hour so the caramel soaks in and slices cleanly.