Make 9 bars or 16 small-bite bars
Think of these as an elegant combination of your favorite dark chocolate brownies and the best salted chocolate chip cookies you can imagine. Browning the butter takes a few extra minutes, but it adds a level of flavor that’s absolutely worth it.
1 cup unsalted butter
2 cups all-purpose flour
1 teaspoon salt
4 teaspoons vanilla extract
1¾ cups brown sugar
1 cup dark chocolate chips
¾ teaspoon flake salt
In a medium saucepan over low heat, melt the butter. Be sure to watch the butter closely, as it will brown quickly. Once melted, swirl the butter a few times in the pan. It will foam and begin to spatter; after a few minutes, it will stop spattering and you’ll begin to see little browned bits in the butter. At that point, carefully pour the butter into a large bowl to let cool about 10 minutes.
Meanwhile, preheat the oven to 350°F. Spray an 8-inch by 8-inch pan with baking spray and set aside. Combine the flour and salt. Whisk the eggs and vanilla together. Add the brown sugar to the warm butter and mix well. Add the egg mixture and mix until combined. Add flour and mix until almost combined. Fold in the chocolate chips. Transfer dough into the prepared baking pan and press it evenly into the corners. Sprinkle the top with flake salt.
Bake for 25 to 30 minutes, or until the edges are firm and slightly browned and the top is crisp and just starting to crackle. Let cool completely before removing from the pan. Blondies will keep best if frozen in an airtight container or sealable plastic bag. Remove from refrigerator about an hour before serving.