• Preheat oven to 180°C/160°C fan/gas mark 5. 
• Cut the butter into small pieces.
• Add the butter and chocolate chips to a pot. Stir on medium-low heat until melted, 4-5 mins.
• In a bowl, whisk 2 eggs with 125g sugar until foamy, 2-4 mins. 
• Add the melted chocolate with a pinch of salt and mix, adding flour and cornflour until well combined.

TIP: Melt the chocolate in the microwave on medium power if you prefer.

• Line an oven dish (approx 30x20cm) with baking paper.
• Pour the batter into it.
• Pop onto the middle shelf of your oven to bake, 20-28 mins.

TIP: You'll know it's done when the middle has set and a toothpick inserted into the centre comes out with no uncooked batter on it (a few crumbs are okay).

• Once baked, remove the blondie from the oven and leave to cool completely before removing from the dish and cutting.
• Drizzle over the caramel sauce before serving.

 TIP: If you like fudgy blondies, once cooled, leave your blondie in the fridge for an hour to firm up.