Caramel Violet Crumble Blondies

Preheat your oven to 180 degrees fan and line a 9×9″ square tin with parchment paper.

In a large bowl, add the softened butter, caster sugar, brown sugar and salt then beat with an electric beater until pale and smooth. 

Add in the eggs one at a time, beating well in between each addition.

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.

Dollop on the caramel sauce and lightly swirly through the blondie mixture using a butter knife/skewer. 

Bake the Blondies in the oven for 30 minutes and allow to cool in the tin. Cut into squares once cool. 

When serving, reheat in the microwave and drizzle with more salted caramel sauce.