Preheat your oven to 350°F (175°C). Grease a 9x9 inch baking pan and line it with parchment paper, leaving some overhang for easy removal later.
In a mixing bowl, whisk together the melted cannabis-infused butter and brown sugar until well combined.
Add the egg and vanilla extract to the butter-sugar mixture, and whisk until smooth.
In a separate mixing bowl, combine the all-purpose flour, lemon zest, orange zest, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until a thick batter forms.
Spread the batter evenly into the prepared baking pan.
Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
While the blondies are baking, prepare the citrus-caramel sauce. In a saucepan, combine the granulated sugar and water over medium heat. Cook, without stirring, until the mixture turns a deep amber color, about 5-7 minutes.
Carefully whisk in the heavy cream, lemon zest, and orange zest until smooth. Remove from heat and let it cool slightly.
Once the blondies are done baking, remove them from the oven and let them cool in the pan for 10 minutes.
Using the parchment paper overhang, lift the blondies out of the pan and transfer them to a wire rack to cool completely.
Drizzle the citrus-caramel sauce over the cooled blondies.
Cut into squares and serve.