Salted Caramel & Dark Chocolate Blondies

For the Blondies

1 cups/157g all-purpose/plain flour

½ teaspoon salt

½ teaspoon baking powder

½ teaspoon baking soda/bicarbonate of soda

1 sticks/113g butter, softened

¾ cups165g packed light-brown sugar

4 tablespoons granulated sugar

2 large eggs, at room temperature

1 teaspoons vanilla extract

1 cup/150g semisweet/plain chocolate chips

For the caramel:

½ cup white sugar

2 tablespoons golden syrup or light corn syrup

½ cup butter

1 tablespoon whipping cream

1 teaspoon salt

2 teaspoons vanilla extract

For the topping:

12 oz Dark Chocolate, chopped

Instructions

Preheat the oven to 350 f/ 170c degrees.

Grease a 9-inch silicone baking pan..

Sift the flour, salt, baking soda and baking powder together into a large mixing bowl.

In a large mixing bowl. beat the butter, brown sugar and granulated sugar in a until fluffy.

Mix in the eggs one at a time, then add the vanilla.

Mix in the flour mixture by hand until combined (this avoids a cake like consistency).

Fold in the chocolate chips.

Spread the batter into the prepared pan and smooth the top. Bake for 25-30 minutes or until golden brown.

Set aside to cool.

For the caramel:

Combine the sugar and syrup in a medium saucepan. Cook on medium heat, stirring constantly, until it becomes a light caramel color.

Add the butter, salt & cream stir until smooth. Remove from heat and mix in the vanilla.

Set aside to cool slightly, then pour over the cooled blondies.

Allow to cool completely.

Melt the chocolate melt chocolate in a microwaveable bowl for 30 seconds at a time (stirring in between) until the chocolate is smooth and fluid.

Pour the melted chocolate over the caramel and set aside until the chocolate has cooled completely.

Cut into squares and serve.