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1
make the caramel In a small saucepan, combine the granulated sugar with 1 tablespoon of water and bring to a boil.
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2
Using a wet pastry brush, wash down any crystals on the side of the pan.
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3
Boil the syrup over moderately high heat until a deep amber caramel forms, about 5 minutes.
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4
Remove from the heat and immediately whisk in the cream, butter and Maldon sea salt.
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5
Let the caramel cool to room temperature.
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6
make the blondies Preheat the oven to 350.
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7
Spray an 8-inch square metal baking pan with nonstick cooking spray and line the pan with parchment paper, allowing 1 inch of overhang on 2 opposite sides; spray the paper.
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8
In a small bowl, whisk the flour with the kosher salt and baking powder.
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9
In a medium bowl, whisk the butter with the brown sugar until combined, then whisk in the eggs and orange zest.
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10
Add the flour mixture and stir until just incorporated.
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11
make the blondies Spread the batter in the prepared pan in an even layer.
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12
Drizzle the caramel over the top, then swirl it decoratively using a toothpick.
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13
Bake the blondie for 25 to 30 minutes, until it is golden on top and a toothpick inserted in the center comes out with a few moist crumbs attached.
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14
Let cool completely.
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15
Lift the blondie out by the overhanging parchment and peel off the paper.
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16
Cut into bars and serve.
