Step 1

Preheat the oven to 350° F. Sprinkle the flour evenly onto a baking sheet lined with parchment. Bake the flour for 10 minutes, stirring once, halfway through the bake. The flour will smell nutty and will have browned slightly, Set to the side to cool completely at room temperature.

Step 2

Place the butter in a small saucepan over low heat. Melt the butter completely and continue to cook over low until it browns in color and has a slightly nutty flavor. Remove the butter from the heat and allow to cool completely at room temperature.

Step 3

In the bowl of a stand mixer, cream the brown sugar and cooled brown butter using the paddle attachment. Add the egg and vanilla. Mix until a thick batter starts to form that is lighter in color and has doubled in volume. Working in batches, add the toasted flour, baking soda, salt and mix until combined.

Step 4

Using a spatula, stir in the chocolate chunks until combined. Place the dough in a greased 9x9 pan and press into one even layer. Cover the pan with plastic wrap and place in the refrigerator to chill for a minimum of 3 hours.

Step 5

Once the dough has chilled, bake the blondies at 350°F for 20-25 minutes until a toothpick comes out clean and the brownies are golden brown in color.