Prep: Preheat your oven to 350°F (175°C). Line an 8 x 8-inch metal baking pan with parchment paper, leaving an overhang on 2 sides to easily lift the bars out later. Lightly grease the pan or the parchment paper.

Combine Wet Ingredients: In a large bowl, whisk together the melted and slightly cooled butter and the packed brown sugar until completely smooth. The heat of the butter will help dissolve the sugar, which is key to a chewy texture.

Add Eggs and Vanilla: Whisk in the 2 eggs one at a time, followed by the 2 teaspoons of vanilla extract. Mix until the batter is glossy and well-combined.

Add Dry Ingredients: In a separate medium bowl, whisk together the flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.

Mix Batter: Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold them together until just combined. Stop mixing as soon as you no longer see streaks of dry flour. Do not overmix, as this can lead to tough blondies.

Fold in Chocolate: Gently fold in the 1 cup of chocolate chips until they are evenly distributed throughout the batter.

Bake: Spread the batter evenly into the prepared baking pan. Sprinkle the top with a pinch of flaky sea salt, if desired. Bake for 28–35 minutes.

Cool Completely: The blondies are done when the edges look set and golden brown, and a toothpick inserted into the center comes out with moist, fudgy crumbs (not wet batter).

Slice: Let the blondies cool completely in the pan on a wire rack for at least 1–2 hours before lifting them out using the parchment paper overhang. This allows them to finish setting and results in clean, chewy squares. Slice and enjoy!