Instructions

For the salted caramel:

1. Put sugar in a medium-sized, heavy bottomed saucepan and heat on medium until sugar is melted, do not stir.
2. Once sugar is melted, add the butter and stir until melted.
3. Slowly pour in the cream, be careful as it will likely splutter and bubble a lot. Stir in the golden syrup and leave to bubble for 60 seconds.
4. Remove from heat, and stir in the salt.
5. Leave to cool for 10 mins, then pour into bowl or jar to cool completely. Can be stored in the fridge for 1-2 weeks.

For the blondies:

1. Preheat the oven to 180C/350F. Line a 9" x 13" brownie pan with foil, with overhang around the edges. Grease foil.
2. Combine the flour, baking powder, salt and cinnamon in a bowl, lightly whisk together and set aside.
3. Beat the butter on a high speed (using stand mixer with paddle attachment or hand held electric mixer) until creamy and pale, about 3 minutes.
4. Add the sugars and beat until fluffy, about 2 mins.
5. Beat in the eggs one at a time, and vanilla with the last egg, until combined.
6. Add the flour mix, turn the mixer down to low and beat until just combined.
7. Stir in the white chocolate chunks.
8. Spoon half the batter into the prepared pan, spread out evenly.
9. Spread half the salted caramel over the top of the batter
10. Spoon the rest of the batter and spread into even layer. Drizzle the remaining caramel over the top (save a little caramel if you want top drizzle some over the top of the baked blondies).
11. Mix the brown sugar and cinnamon together, and sprinkle over the top.
12. Bake for for 45 minutes, until top is deep golden brown and a skewer comes out with a few moist crumbs.
13. Cool in the pan. The pull out with foil overhangs, remove foil and cut into squares. Spoon over left over caramel if you saved some!