Preheat the oven to 350°F. Line an 8 by 8-inch metal pan with foil or parchment paper, leaving an overhang for easy removal. Spray with nonstick cooking spray.

In a medium stainless steel sauté pan set over medium heat, melt the butter. It should become foamy with audible cracking and popping noises. Cook, stirring occasionally, until it smells nutty and brown bits start to form at the bottom. Once the bits are amber in color, remove from heat and pour into a large mixing bowl, scraping in the brown bits.

With a rubber spatula, stir in the flour, salt, and baking powder. Stir in all the chocolate chips, reserving about ¼ cup total (43 grams) for topping.

Spread the batter evenly into the prepared pan. Sprinkle remaining chips on top, pressing into batter slightly.

For gooier blondies, bake until the edges are lightly golden but the center still has a slight jiggle, about 25 minutes. For firmer blondies, bake until the edges are deeper golden and the center is set, about 27 minutes.

Note: If baking in a glass or ceramic pan, you will likely need to extend the baking time by at least 5 minutes.

Let cool before slicing and serving. Blondies can be stored in an airtight container at room temperature for up to 3 days.