Preheat oven to 350 °F (175 °C). Line an 8×8‑inch baking pan with parchment paper, leaving an overhang for easy removal.

In a medium bowl, whisk flour, baking powder, and salt; set aside.

In a large bowl, mix melted butter and brown sugar until smooth. Add eggs one at a time, whisking after each. Stir in vanilla and dissolved coffee.

Gradually fold dry ingredients into wet mixture until just combined.

Pour half the batter into the prepared pan. Dollop half the caramel sauce over, then swirl gently with a knife.

Spoon remaining batter evenly over the caramel layer. Dollop remaining caramel on top and swirl again.

Bake for 25–30 minutes, until edges are set and center is slightly gooey (a toothpick comes out with a few moist crumbs).

Allow blondies to cool completely in the pan on a wire rack. Drizzle with extra caramel before slicing into 12 squares.