When I don’t know what else to make, there are always blondies. I’ve had the recipe memorized for more than a decade, and they’re amenable to whatever odds and ends I have in my cabinets. As far as I’m concerned, they’re the ultimate catch-all baked good.

Blondies come together in one bowl—no mixer required—and bake up in less than half an hour. And despite the frequency with which I make them, they never ever get old. Oh lord, do I love a blondie.

This latest variation is salty and sweet, with pretzels folded into the brown sugar batter and gobs of Nutella spooned and swirled on top. A big pinch of flaky salt is optional, but highly recommended.

They may look a little sketchy when they go in the oven, but trust the process. Once sliced, you’ll be rewarded with a Nutella-swiped square of pretzel-studded blondie. And oh, what a reward.

Nutella Pretzel Blondies
makes one 8- or 9-inch pan, about 16 blondies

1/2 cup (1 stick) unsalted butter, melted and cooled slightly 
1 cup light or dark brown sugar, packed
1 large egg, room temperature 
1 1/2 teaspoons pure vanilla extract
3/4 cup all-purpose flour
pinch of Kosher or sea salt
1 1/2 cups pretzels, crushed + more for garnish
1/2 cup Nutella
flaky salt

Preheat the oven to 350F. Grease an 8-inch square baking dish and line it with parchment (or foil), leaving overhang on two sides for easy removal. Grease again. Set aside.

In a large mixing bowl, whisk together melted butter and brown sugar. Add egg and vanilla, followed by flour and salt. Fold in crushed pretzels. Batter will be very thick.

Spoon batter into prepared pan and smooth to the edges. Drop spoonfuls of Nutella over the top of the batter and use a butter knife to gently swirl it into the batter (it may look a little ugly—trust the process). Tap the full pan on the counter a time or two to help the Nutella settle a bit. Press a few whole pretzels into the top, if desired, and sprinkle with flaky salt.

Bake for 20-22 minutes, until the edges are turning golden. Let blondies cool in the pan on a rack until they reach room temperature. Run a small, thin knife around the edge of the pan, then use parchment to lift them onto a cutting board. Slice with a large, sharp chef’s knife, wiping the blade clean between cuts. Serve.

Blondies will keep in an airtight container at room temperature for up to 4 days. Layer with parchment paper to keep the Nutella from sticking to the other blondies.