- 1
Preheat the oven to 350℉/177℃ and line a quarter sheet pan (or 8x8" pan for thicker blondies) with parchment paper.
- 2
Add the butter to a frying pan or saucepan over medium heat and melt, stirring frequently, until the butter turns golden in color and the milk solids have turned into brown flecks. It will smelly nutty and delicious. Transfer to a large mixing bowl, being sure to scrape out all brown bits on the bottom of the pan.
- 3
Add the brown sugar and white sugar to the brown butter and whisk vigorously for about 1 minute.
- 4
Add the eggs and vanilla, and whisk vigorously again for another minute.
- 5
Sift in the flour, baking powder and salt (or whisk together in another bowl before pouring in) and use a rubber spatula to combine and fold it together until the flour disappears.
- 6
Fold in 3/4 of the chocolate, then pour the mixture into the prepared baking sheet and spread it evenly to the sides and edges. Sprinkle the remaining chocolate over the top.
- 7
Bake for 18-20 minutes (or 25-28 for 8x8" pan) or until the center area still looks slightly underdone (it will finish baking while cooling)
- 8
Remove from the oven and place on a wire cooling rack. Sprinkle liberally with flaky sea salt.
- 9
Allow the bars to cool for 30 minutes, then remove them from the pan using the parchment paper.
- 10
These are best served when they're still slightly warm. Wait until they get to this point, then cut and serve.
