Brown Butter Chocolate Chip Blondies

1. Butter a 9-by-13-inch baking pan. Line bottom of pan with parchment paper; spray parchment paper with cooking spray.

2. In a saucepan over medium heat, cook the butter until it turns golden brown; remove from heat, and let cool. Whisk together flour, baking powder, and salt in a separate bowl.

3. In the bowl of an electric mixer, combine browned butter and both sugars; stir with a wooden spoon until combined. Attach bowl to mixer; add eggs. Using the paddle attachment, beat on medium-high speed until light and fluffy, about 3 minutes. Add vanilla, and beat to combine. Add flour mixture, and chocolate chips. Mix until thoroughly combined, and spread into prepared pan.

4. Bake until a cake tester inserted in the center comes out clean, 35 to 40 minutes (do not over
bake) at 350 degrees F. Transfer to a wire rack to cool completely before turning out of pan onto a cutting board. Peel off parchment paper; cut blondies into squares. Blondies can be stored in an airtight container at room temperature up to 3 days.

Adapted from Martha Stewart.