1/2cupbrowned buttermelted and cooled (1 stick = 1/2 cup)
1cuppacked light brown sugar
2teaspoonspure vanilla extract
Preheat the oven to 350 degrees F. Line an 8-inch square pan with parchment paper or line with foil and spray with non-stick cooking spray.
To make the blondies, in a large bowl, stir together the butter and brown sugar until smooth. Add the egg and vanilla and stir to combine. Stir in the flour and salt, just until combined. Stir in chocolate chips until just combined.
Scoop batter into prepared pan and spread evenly. Bake for 22-28 minutes or until they are slightly browned around the edges and a toothpick inserted into the middle comes out with moist crumbs. Take care not to over bake, which will reduce the great chewy texture. Cool in pan, on a wire rack, for at least 20 minutes, then remove and transfer to a wire rack to finish cooling. Slice and serve. Store tightly covered.
Recipe lightly adapted from The Weeknight Dinner Cookbook by Mary Younkin of Barefeet In The Kitchen