Brown Butter Blondies

Preheat the oven to 350 degrees Fahrenheit. Butter an 8-by-8-inch baking pan or line it with parchment paper for easy removal.

Melt the butter in a small saucepan over medium heat, stirring occasionally, and continue cooking until the milk solids turn toasty and golden brown on the bottom of the pan. Pour the browned butter into a mixing bowl.

Whisk the brown sugar into the warm browned butter until smooth. Let the mixture cool to lukewarm, then whisk in the egg, vanilla extract, and sea salt until fully combined.

Stir in the flour until just combined, then fold in your chosen mix-ins such as chocolate chips and toasted walnuts. Scrape the batter into the prepared pan and smooth the top with a spatula.

Bake for 20 to 25 minutes until the edges are lightly golden and the center still appears ever so slightly underdone. The blondies will continue to firm up as they cool.

Allow the blondies to cool in the pan for at least 10 minutes before lifting out and cutting into 16 squares. Store in an airtight container at room temperature for up to a week.