Preheat the oven to 325 degrees F.

Line an 8x8 baking dish with parchment paper by cutting an 8” wide strip then creating another 8” wide strip to create a “sling” to lay across the bottom strip. They will crisscross.

In a saucepan, melt ½ cup of butter on the stove and brown it. Browning butter means you caramelize the milk solids.

Cook the butter until the milk solids are a golden-brown color. Remove from heat and allow to cool.

In a large mixing bowl, combine and mix the flours, sweetener, and baking powder.

Add the eggs and vanilla and mix in thoroughly.

Slowly add the brown butter (make sure it is not hot or else it will start cooking the egg). Mix all of the butter in then stir in the chocolate chips. It will be like cookie dough.

Transfer the dough to the prepared baking dish and pack it into an even layer.

Top with flake salt and bake for 28-32 minutes, until the edges are firm and the middle is still slightly soft.

Remove from the oven and allow it to sit for 5 minutes. Transfer the blondies in the parchment to a wire rack to cool. Simply lift up the "sling" and move to the rack.

Cut into 16 pieces and enjoy.