# Ingredient List:
→ Blondie Base
01 - 1 cup unsalted butter, melted and cooled
02 - 1 1/2 cups light brown sugar, packed
03 - 2 large eggs
04 - 2 teaspoons pure vanilla extract
05 - 2 cups all-purpose flour
06 - 1 teaspoon baking powder
07 - 1/2 teaspoon fine sea salt
→ Salted Caramel
08 - 1/2 cup granulated sugar
09 - 2 tablespoons water
10 - 3 tablespoons unsalted butter, cubed
11 - 1/3 cup heavy cream
12 - 1/2 teaspoon flaky sea salt, plus extra for topping
# How-To Steps:
01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium saucepan, combine granulated sugar and water. Stir over medium heat until sugar dissolves, then simmer without stirring until deep amber color forms, about 4 to 6 minutes. Remove from heat, add butter, and stir until melted. Whisk in heavy cream carefully, then stir in flaky sea salt. Let cool slightly.
03 - In a large bowl, whisk melted butter and brown sugar until smooth. Add eggs and vanilla extract, mixing thoroughly.
04 - Add all-purpose flour, baking powder, and fine sea salt to the wet mixture. Stir just until combined; avoid overmixing.
05 - Spread two-thirds of the blondie batter evenly in the prepared pan. Drizzle two-thirds of the caramel sauce over batter. Spoon remaining blondie batter on top and gently swirl with a knife. Drizzle remaining caramel over surface; swirl again.
06 - Sprinkle extra flaky sea salt over the top. Bake for 28 to 32 minutes, until edges are golden and a toothpick inserted in the center comes out with moist crumbs.
07 - Allow to cool completely in the pan, then lift out using parchment overhang and cut into 16 bars.
