Salty and sweet is a flavor combination made in heaven. These Sweet and Salty Brown Butter Blondies satisfy allllll the cravings for these two flavors in a new way. And that means no more having to choose between the two!
Prepare: Adjust oven rack to middle position and heat oven to 350 degrees F. Make foil sling for 13 by 9-inch baking pan by folding 2 long sheets of aluminum foil; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Lightly butter foil and set aside
Make Batter: In a medium bowl, whisk together flour, salt, and baking powder. Set aside. In a 10-inch skillet (best not to use nonstick as the dark color makes it hard to see how brown your butter is getting), heat butter over medium-high heat until melted, about 2 minutes. Continue to cook, swirling skillet and stirring constantly with heat-proof rubber spatula, until butter is dark golden brown and has nutty aroma, 1 to 3 minutes longer. Remove skillet from heat and transfer browned butter to large heatproof bowl. Add brown sugar to hot butter and whisk until combined. Add eggs, corn syrup, and vanilla and whisk until smooth. Using rubber spatula, stir in flour mixture until fully incorporated. Stir in crushed potato chips and chocolate chips. Transfer batter to prepared pan. Using a spatula, spread batter into corners of pan and smooth surface. Sprinkle with sea salt, if using
Bake: Bake until top is deep golden brown and springs backs when lightly pressed, 35 to 40 minutes, rotating pan halfway through baking (blondies will firm as they cool). Once removed from the oven, sprinkle with additional flaky salt, if desired. Let blondies cool completely in pan on wire rack, about 2 hours. Using foil overhang, lift blondies out of pan and transfer to cutting board. Remove foil and cut into 24 bars. Enjoy!
Blondies can be wrapped tightly in plastic wrap and stored at room temperature for 5 days