Salted Caramel & Dark Chocolate Blondies

Hello Steemers,

This is one of my all time favorite and most popular recipes.   This recipe is rich, indulgent and simply amazing!

A word of warning - caramel isn't easy to master, so if you want to use store bought, you can do that too.

Enjoy!

• For the Base:
• 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 (see my shop) 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 

1. Preheat the oven to 350 f/ 170c degrees.
2. Grease a 9-inch silicone baking pan..
3. Sift the flour, salt, baking soda and baking powder together into a large mixing bowl.
4. In a large mixing bowl. beat the butter, brown sugar and granulated sugar in a until fluffy.
5. Mix in the eggs one at a time, then add the vanilla.
6. Mix in the flour mixture by hand until combined (this avoids a cake like consistency).
7. Fold in the chocolate chips.
8. Spread the batter into the prepared pan and smooth the top. Bake for 30 minutes. After 30 minutes, give the pan a little shake. If it giggles in the middle, put the pan back in and try again every 5 minutes until there is no longer a giggle.
9. Set aside to cool.
10. For the caramel:
11. Combine the sugar and syrup in a medium saucepan. Cook on medium heat, stirring constantly, until it becomes a light caramel color.
12. Add the butter, salt & cream stir until smooth. Remove from heat and mix in the vanilla.
13. Set aside to cool slightly, then pour over the cooled blondies.
14. Allow to cool completely.
15. 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.
16. Pour the melted chocolate over the caramel and set aside until the chocolate has cooled completely.
17. Cut into squares and serve.

This recipe was originally posted on Erren's Kitchen.