1 cup unsalted butter, melted

1 ½ cups brown sugar, packed

2 large eggs

2 tsp vanilla extract

1 tbsp instant espresso powder

1 ¾ cups all-purpose flour

½ tsp baking powder

½ tsp salt

½ cup granulated sugar

2 tbsp unsalted butter

¼ cup heavy cream

½ tsp sea salt

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Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it.
In a large bowl, whisk together the melted butter and brown sugar until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and instant espresso powder.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet ingredients until just combined.
In a small saucepan, melt the granulated sugar over medium heat, stirring constantly until it turns golden amber. Add the butter and stir until smooth.
Slowly pour in the heavy cream, whisking until fully combined. Add the sea salt and stir until dissolved. Remove from heat and let cool slightly.
Pour the blondie batter into the prepared pan and spread evenly. Drizzle the caramel sauce over the batter and use a knife to swirl it into the batter.
Bake for 25–30 minutes, or until a toothpick comes out clean. The top should be golden brown, and edges slightly crisp.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

If you don’t have instant espresso powder, you can substitute finely ground coffee, though the flavor may be slightly less intense.

Let the caramel cool slightly before drizzling to prevent it from sinking too much.

Do not overbake to maintain the chewy texture of the blondies.