Directions

• In a small saucepan, combine the granulated sugar with 1 tablespoon of water and bring to a boil. Using a wet pastry brush, wash down any crystals on the side of the pan. Boil the syrup over moderately high heat until a deep amber caramel forms, about 5 minutes. Remove from the heat and immediately whisk in the cream, butter and sea salt. Let the caramel cool to room temperature.
• Preheat the oven to 350°. 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. In a small bowl, whisk the flour with the kosher salt and baking powder. In a medium bowl, whisk the unsalted butter, cannabutter, and brown sugar until combined, then whisk in the eggs and orange zest. Add the flour mixture and stir until just incorporated.
• Spread the batter in the prepared pan in an even layer. Drizzle the caramel over the top, then swirl it decoratively using a toothpick. 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. Let cool completely. Lift the blondie out by the overhanging parchment and peel off the paper. Cut into bars and serve.