Melt the butter, set aside to cool.
Pre-heat your oven to 175°C ; and prepare an 8×8 inch baking pan, lining and greasing it with parchment paper. I like to place the parchment paper such that it is pressed against the sides of the pan, with some excess parchment hanging out over the edges. This ‘parchment sling’ makes it easier to remove the blondies later!
Sift the flour into a bowl. Whisk in the baking powder, cornflour and sea salt and mix well. Set aside.
Once cooled, beat the brown sugar and melted butter together until it is well mixed and fluffy. Add the egg and vanilla extract, beating again well (use a hand mixer if you have one).
Stir in the dry ingredients, gently folding them in until no visible streaks of flour remain. Gently fold in the chocolate chips.
Pour the batter into your prepared tin and press down gently with a rubber spatula/ offset spatula. Dollop on salted caramel and swirl using a butter knife/ toothpick or offset spatula.
Pop the blondies into bake for 18 – 22 minutes. Remove them from the oven when they look *almost done*. The edges will have browned, but the centre will look a tad underdone (with a slight wobble). Be careful not to over-bake in the oven, as if you do, your blondies will be less moist, instead becoming hard. No one wants over-baked blondies!
Let the blondies completely cool down on a wire rack before slicing them generously and serving. Preferably with a hot cup of coffee to dunk in!