Blondie with salted caramel

Ingredients:

• 220 g + 2 tbsp unsalted butter + extra for greasing pans
• 1 and 3/4 cups dark brown sugar
• 1/3 cup heavy cream
• 1 tbsp. scotch tape (optional)
• 1 tbsp vanilla extract
• 2 large eggs
• 2.5 cups premium flour
• 1/4 teaspoon of baking soda
• 1/4 teaspoon fine salt
• Salt flakes, for sprinkling

Preparation:

1. Preheat oven to 175°C and line a 22x32cm baking dish with foil, leaving a 5cm overhang on all sides; grease the foil with butter.
2. Combine 2 tablespoons butter, 1/4 cup brown sugar, and heavy cream in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Continue cooking, stirring frequently, until slightly thickened, 3 to 4 minutes.
3. Remove from heat and stir in Scotch and 1 teaspoon vanilla extract; set aside to cool.
4. In a large saucepan, melt the remaining 220g butter; let cool slightly. Whisk in the remaining 1.5 cups brown sugar, eggs, and the remaining 2 teaspoons vanilla extract, then add the flour, baking soda, and fine salt.
5. Pour the batter into the prepared pan and drizzle with the caramel sauce. Gently fold the sauce into the batter with a knife. Bake until a toothpick inserted into the center comes out clean, 30-35 minutes.
6. Sprinkle with flaky salt and let cool completely in the pan. Pull the foil overhangs and remove the blondies from the pan. Cut into pieces.