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Brown Butter Oat Blondies

Ingredients

• ¾ cup butter, browned
• 1 cup dark brown sugar
• ½ cup granulated sugar
• 1 tablespoon pure vanilla extract
• 2 large eggs
• 1 ⅔ cups all-purpose flour
• ½ tsp baking powder
• 1 tsp kosher salt
• 1 cup rolled oats
• 1 heaping cup chocolate chips
• Sea salt to sprinkle on top

Directions

1. Chop butter into small chunks (I usually cut along the tablespoon lines on the butter wrapper) and place in a saucepan over medium heat. Allow butter to melt and stir occasionally. When it begins to bubble and foam, stir and watch closely. The butter will slowly start to change to a light brown then very quickly to a darker brown so you want to keep an eye on it. Once you notice a nutty scent and the butter becomes a true brown color, turn off heat and pour butter into a bowl. Scrape the pan to get all the delicious browned butter pieces left behind. Allow to cool for at least 10-15 minutes.
2. While butter is cooling, preheat the oven to 350 F and line a 8x8 or 9x9 inch pan with parchment paper. Set aside.
3. In a small bowl, combine flour, baking powder, and salt.
4. Once butter is no longer hot (warm is okay), pour into a large bowl. Add sugars and mix with a spoon until well combined, about one minute.
5. Add vanilla extract and stir until completely absorbed.
6. Add eggs to the butter and sugar mixture and stir until it appears shiny, about 20-30 seconds.
7. Add the flour, baking powder and salt mixture to the wet ingredients and stir until a few pockets of flour are still visible.
8. Add oats and chocolate chips and stir until the mixture is combined, careful not to overmix.
9. Pour into the parchment covered pan and level with a spatula. Mixture will be thick and sticky!
10. Bake for 25-30 minutes or until the top sets and the blondies are light golden brown.
11. Enjoy! Keep these blondies in an airtight container at room temperature for a few days, or freeze for up to 3 months.