To prepare:

Brown Butter:

1. Place butter in medium saucepan over medium-high heat.
2. Cook until butter melts, foams, and sizzles then the foaming and sizzling subsides. Brush foam to the side and check your color. You want a dark tan/golden color. This whole process takes about 5 minutes. Keep a close eye and use your nose. It will smell nutty and almost like caramel when it's done.
3. Remove from heat and let cool slightly. You'll have a little more than the recipe calls for, but I like to plan for a little evaporation. And whatever is left, just put to use anywhere you'd use regular butter: toast, pancakes, waffles, cook some eggs in it, etc.

Blondies:

1. Preheat oven to 350 F.
2. Spray or butter an 8 x 8 square baking dish and line with parchment, leaving an overhang on two sides of the pan. (this is so you can easily lift them out of the pan later)
3. In large bowl, whisk brown butter with sugars until combined.
4. Add egg, vanilla, and salt and whisk vigorously for about a minute.
5. Switch from whisk to wooden spoon or rubber spatula. Add flour, baking powder, and baking soda, and stir to combine. When you have a few streaks of flour remaining, add caramelized white chocolate chunks. Stir to combine.
6. Transfer mixture to prepared baking dish. Wet your hands and gently press dough into an even layer.
7. Place in preheated oven and bake for 25-30 minutes. The middle will still be quite soft, but this ensures a gooey, chewy middle once they cool.
8. Remove from oven and let cool completely at room temperature before slicing. You can even stash them in the fridge to get really, really clean slices. *see note below
9. When blondies are completely cool, carefully lift out of the pan using the parchment paper overhangs, place on cutting board, and slice into any size you like. I like to slice them evenly into 9 large squares.
10. Serve with a generous drizzle of Stout Butterscotch Sauce and a sprinkle of flaked sea salt.

*If you want to serve these warm, you won't get clean slices, but you can just messily scoop it from the pan to your serving dishes, top with ice cream and Stout Butterscotch Sauce, add a sprinkle of sea salt or some crushed pretzels, then just lean back, relax, and pat yourself on the back for making something so darn delicious.