Ingredients
200g Unsalted butter, softened
125g caster sugar
125g brown sugar
3 eggs
275g plain flour
1 tbsp cornflour
1 pinch salt
1 packet Caramel Violet Crumble pieces
150g salted caramel sauce
Method
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Preheat your oven to 180 degrees fan and line a 9x9" square tin with parchment paper.
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In a large bowl, add the softened butter, caster sugar, brown sugar and salt then beat with an electric beater until pale and smooth.
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Add in the eggs one at a time, beating well in between each addition.
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Sift in the flour and cornflour and mix by hand until the mixture is well combined. Fold in the violet crumble then spread the mixture into the tin evenly.
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Dollop on the caramel sauce and lightly swirly through the blondie mixture using a butter knife/skewer.
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Bake the Blondies in the oven for 30 minutes and allow to cool in the tin. Cut into squares once cool.
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When serving, reheat in the microwave and drizzle with more salted caramel sauce.
