Instructions:

• Preheat your oven to 350°F (175°C). Grease your baking pan or line it with parchment paper for easy removal.
• In a large mixing bowl, combine the melted unsalted butter and light brown sugar. Whisk until smooth, then add the egg and vanilla extract. Mix until fully incorporated.
• Next, add the all-purpose flour and salt. Stir gently with a rubber spatula until just combined. Be careful not to overmix, as this can make the blondies dense.
• Pour the batter into the prepared baking pan and spread it evenly. Bake for about 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
• While the blondies are baking, prepare the caramel topping. In a medium saucepan over medium heat, combine the melted unsalted butter and brown sugar. Stir until the mixture is smooth and begins to bubble.
• Remove the saucepan from heat and carefully whisk in the half-and-half (or cream) and vanilla bean paste. Once smooth, gradually add the sifted confectioners sugar, mixing until the caramel is creamy and well combined.
• Once the blondies are out of the oven, let them cool for about 10 minutes. Then, pour the warm caramel topping over the blondies, spreading it evenly. Allow the blondies to cool completely in the pan before slicing.