Caramel Chocolate Chip Blondies

To make the Blondie:

• Preheat oven to 350F. Generously butter a 13x9x2 inch glass or pyrex baking pan.
• Whisk flour, baking powder, and salt in a medium bowl and set aside.
• Melt butter in a medium skillet over medium heat, swirling several times a minute, until browned bits cling to the bottom of the pan and the butter takes on a slightly nutty aroma. Transfer brown butter to a medium bowl. Be sure to get all the nutty goodness from the pan!
• Add brown sugar and beat, with an electric mixer, until well combined and mixture resembles wet sand, 2-3 minutes.
• Add eggs and vanilla; beat until fluffy, 2 minutes. Add dry ingredients and beat until smooth. The batter will be very thick.
• Fold in mini chocolate chips. Turn out into prepared baking dish.
• Using an offset spatula, evenly spread batter in pan.
• Pour caramel into dish and, using an offset spatula, swirl it into the batter. You will let your caramel cool to room temperature before swirling; unlike me, or it will kind of melt into the batter. Delicious but not quite the look we were going for.
• Bake blondie until golden brown or the center no longer jiggles when gently shaken, 20-25 minutes. The toothpick test will not work here because of all the mix-ins. Be careful not to over bake! Let cool completely in pan on a wire rack.