Servings 19x13" Tray of Blondies; about 12 large blondies
1cup(8 ounces; two sticks) unsalted butter, browned
2cupsdark brown sugar, packed
2large eggs, at room temperature
1/2teaspoonfine sea salt, table salt, or kosher salt
1 1/4cupssemi-sweet or dark chocolate chips
1 1/4cupsRolos (or any chocolate covered soft caramel candy you'd like to use), unwrapped and cut in half
1teaspoonflaky sea salt (I used Maldon Sea Salt; it's the best)
Preheat oven to 350 degrees (F). Line a 9" x 13" pan with parchment paper; lightly grease the paper and set aside.
Melt the butter in a medium-sized saucepan over medium heat; continue cooking, stirring occasionally, until the butter takes on a golden brown color and smells slightly nutty; remove from heat at once. Stir in the brown sugar, and whisk well to combine.
Quickly pour the brown butter-sugar mixture into a medium-sized bowl; whisk in eggs, one at a time, beating well after each addition. Stir in the salt, flour, and baking powder, mixing just until combined. Fold in 1 cup of the chocolate chips, 1 cup of the rolos, and 3/4 cup of the pecans.
Spread the mixture evenly in the pan, then sprinkle the top with remaining chocolate chips, rolos, and pecans. Bake the blondies for 18 minutes, then cover the pan with aluminum foil and bake for another 15 minutes, or until they're light brown on the edges and top. Carefully remove them from the oven and cool completely before cutting.