250g unsalted butter
3 large eggs
275g soft brown sugar
25g muscovado sugar
1 tsp vanilla extract
1 tsp sea salt
200g plain flour
1 tsp baking powder
100g chocolate (white, milk or dark)
3 tbsp (jar or canned) caramel
Pre-heat the oven to 180’c gas mark 4.
Butter and line a 20 x 20cm square cake tin.
Melt the butter in a saucepan over a medium heat, allowing it to bubble for a few minutes. Remove from the heat and leave to cool.
Crack the eggs into a large mixing bowl and mix with the sugar. Add the melted butter, vanilla and salt whilst continuing to mix.
Fold through the flour, baking powder, St. Dalfour Apricot Preserve and your broken-down chocolate.
Dispense the mixture into the lined baking tin. Add the leftover chocolate and carefully spoon the caramel onto the mixture.
Place the tray in the centre of the oven and bake for 40 mins, or until golden brown.
Once cooked, leave to cool.
Cut your giant blondie into 12 equal(ish) squares.
Serve and enjoy!