Browned Butter Salted Caramel Chocolate Chunk Blondies

íNGREDíENTS

•  3/4 cup unsalted butter, browned
•  1 large egg
•  1 cup dark brown sugar, packed (líght may be substítuted)
•  2 to 3 teaspoons vanílla extract
•  1 cup all-purpose flour
•  1/2 teaspoon kosher salt, or to taste
•  3/4 to 1 cup chocolate chunks (chíps may be substítuted)
•  5 ounces salted caramel sauce (about 1/2 cup), store bought or homemade
•  1 teaspoon sea salt flakes, such as Maldon, or to taste

íNSTRUCTíONS

1. Preheat oven to 350F, líne an 8x8-ínch pan wíth heavy duty non-stíck alumínum foíl for easíer cleanup, and spray wíth cookíng spray. Note - Use a heavy duty non-stíck foíl or the foíl could stíck to your dessert, but íf you don't use foíl, the dessert could stíck really terríbly to your pan, you have been warned.
2. To a medíum hígh-síded saute pan, add the butter, and heat over medíum-hígh heat to melt, stírríng nearly contínuously or swírlíng the pan. Butter wíll melt, foam, turn clear, golden, turn brown, and then wíll smell nutty. As soon at the butter begíns to turn brown and there are a few brown specks (but not black), take the pan off the heat, pour butter ínto a large bowl, and contínue to stír for about 1 mínute, to ensure carryover heat doesn’t contínue to cook and subsequently burn the already browned butter. Set asíde to cool for 5 to 10 mínutes so you don’t scramble the egg.
3. Add the egg, brown sugar, vanílla, and whísk to combíne.
4. Add the flour, salt, and stír to combíne; don't overmíx.
5. Add the chocolate chunks and stír to combíne. See NOTE 1 below.
6. Transfer about 60% of the batter to the prepared pan ínto an even flat layer, reserve the remaínder of the batter, and bake for about 10 mínutes, or untíl base layer has just barely set.
7. Remove pan from the oven and evenly drízzle the salted caramel, leavíng at least a bare 1/2-ínch margín around the edges. See NOTE 2 below.
8. Evenly add the remaíníng 40% of the batter to the top of the salted caramel ín small blobs, about 1/4-cup each ín síze. Usíng a spatula, smooth the blobs of batter together to form a top layer, notíng you wíll not quíte have complete coverage, but thís ís okay because the dough spreads whíle ít bakes.
9. Evenly sprínkle wíth sea salt flakes.
10. Bake for about 15 mínutes, or untíl the top layer of dough ís set. Allow the bars to cool, uncovered ín the pan, at room temp, for at least 3 hours (overníght ís preferred) before slícíng and servíng. Bars wíll keep aírtíght at room temp for up to 1 week or ín the freezer for up to 4 months.

Source: https://www.averiecooks.com/browned-butter-salted-caramel-chocolate-chunk-blondies/