• Preheat your oven to 350 degrees and line a 8x8 or 9x9 pan with parchment paper. I used a 9x9 pan, but an 8x8 pan would yield slightly thicker blondies which would be great too! You may have to adjust cooking time slightly with an 8x8 pan.

For the browned butter

• In a medium-large saucepan over medium heat, melt your butter, stirring occasionally.
• Once the butter starts to bubble, let it continue to lightly simmer for 3-5 minutes to deepen. You want the butter to start to turn light brown on the bottom of the pan, but be careful not to let it burn. You will know it's ready when you see light brown bits along the bottom of your pan, and you smell a nutty aroma.
• Turn off the heat and add the brown sugar to the browned butter and stir until completely combined and the sugar is dissolved.
• Let your browned butter mixture cool completely. I put mine in the refrigerator for 10-15 minutes.

For the blondies

• Once cooled, transfer the browned butter mixture to a medium bowl. You may have to break up the mixture if it has hardened.
• Add the eggs and vanilla and stir with a spatula until combined.
• In a medium bowl, combine your flour, baking powder and salt and whisk until combined.
• Add your flour mixture to the batter and stir until just combined.
• Fold in the white chocolate chips until evenly distributed.
• Pour batter into your 8x8 or 9x9 pan and bake for 20-25 minutes or until the top is slightly cracked, edges are set, and a toothpick comes out fairly clean.
• Let cool completely before cutting. Since these are extra gooey and delicious, you have to cool or chill these completely before cutting, or you could end up with a runny mess.
• I melted some white chocolate and drizzled it over the top of each bar before serving.