Browned Butter Salted Caramel Chocolate Chunk Blondies

To a medium high-sided saute pan, add the butter, and heat over medium-high heat to melt, stirring nearly continuously or swirling the pan. Butter will melt, foam, turn clear, golden, turn brown, and then will smell nutty. As soon at the butter begins to turn brown and there are a few brown specks (but not black), take the pan off the heat, pour butter into a large bowl, and continue to stir for about 1 minute, to ensure carryover heat doesn’t continue to cook and subsequently burn the already browned butter. Set aside to cool for 5 to 10 minutes so you don’t scramble the egg.

Add the egg, brown sugar, vanilla, and whisk to combine.

Add the flour, salt, and stir to combine; don't overmix.

Add the chocolate chunks and stir to combine. See NOTE 1 below.

Transfer about 60% of the batter to the prepared pan into an even flat layer, reserve the remainder of the batter, and bake for about 10 minutes, or until base layer has just barely set.

Remove pan from the oven and evenly drizzle the salted caramel, leaving at least a bare 1/2-inch margin around the edges. See NOTE 2 below.

Evenly add the remaining 40% of the batter to the top of the salted caramel in small blobs, about 1/4-cup each in size. Using a spatula, smooth the blobs of batter together to form a top layer, noting you will not quite have complete coverage, but this is okay because the dough spreads while it bakes.

Evenly sprinkle with sea salt flakes.

Bake for about 15 minutes, or until the top layer of dough is set. Allow the bars to cool, uncovered in the pan, at room temp, for at least 3 hours (overnight is preferred) before slicing and serving.

Bars will keep airtight at room temp for up to 1 week or in the freezer for up to 4 months.