Preheat oven to 170°C. Line a 20cm square baking tin with baking paper.

In a large bowl, beat butter and sugar until smooth and creamy.

Beat in egg and vanilla.

Add in flour and salt, beat until just combined (do not overmix).

Fold in 1/2 cup of the dark chocolate chips.

Transfer batter to the lined baking tin, smoothing the surface with a spatula. Sprinkle with remaining chocolate chips.

Bake for around 40 mins, until golden brown and a toothpick comes out clean. Set pan on a wire rack, and let cool completely.

Dissolve the sugar into the water in a heavy bottomed saucepan and let it bubble away over a medium heat.

The mixture should turn a golden caramel colour after around 5 minutes. DON’T stir the caramel mixture – the sugar will crystallize.

Once the caramel has reached the desired colour, take it off the heat and add the salt and gradually add the cream. Stir furiously as the caramel will want to harden quickly.

Pop the caramel cream mixture in a small bowl and put it in the fridge to help cool down quickly.

Drizzle the caramel over the cooled Blondies before cutting into 16 squares.