Ingredients:

  • 1 cup (225g) unsalted butter
  • 1.5 cups (300g) dark brown sugar, packed
  • 1 large egg (50g)
  • 1 tablespoon vanilla extract
  • 1.5 cups (190g) all-purpose flour
  • 0.5 teaspoon sea salt
  • 1 cup (170g) semisweet chocolate chips
  • 1 pinch flaky sea salt for topping

Instructions:

  1. In a medium light-colored saucepan over medium heat, melt the butter. Continue cooking and whisking as it foams until the sediment turns nutty brown and smells toasted. Immediately remove from heat.
  2. Whisk the dark brown sugar into the hot browned butter. Allow to cool slightly until no longer hot to the touch.
  3. Vigorously whisk in the egg and vanilla extract until the batter appears glossy and starts to pull away from the sides of the bowl.
  4. Switch to a spatula and gently fold in the all-purpose flour and sea salt until just combined. Fold in the chocolate chips.
  5. Spread the batter into a parchment-lined 8x8 inch baking pan. Bake at 350°F (175°C) for 20–22 minutes until edges are set but the center remains slightly soft.
  6. Top with a sprinkle of flaky sea salt and allow to cool completely in the pan before slicing into 16 squares.