1/2 cup butter, melted
1/2 cup brown sugar
1/3 cup sugar
1 egg
1 tsp pure vanilla extract
1 cup flour
1 tsp salt
1 cup semisweet chocolate chips
Set oven to 350 degrees. Spray an 8-inch square baking pan with non-stick spray. Line pan with a piece of parchment paper, leaving a 2-inch overhang on two sides. Spray paper. Set aside.
In a large bowl, whisk butter and sugars until smooth. Whisk in egg and vanilla. Add flour and salt and mix just until moistened (do not overmix). Fold in 1/2 cup chocolate chips. Transfer batter to prepared pan and smooth top. Sprinkle with remaining chocolate chips.
Bake until top is golden brown and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set pan on a wire rack, and let cool completely. Using parchment overhang, lift cake from pan and transfer to a cutting board and cut into 16 squares. Store blondies in an airtight container at room temperature.
Rookie's Notes: You don't have to use the parchment paper. It just makes it easier when it comes time to cut them. None of the squares get sacrificed as the first one out of the pan.
