Preheat your oven to 325°F. Line an 8x8-inch baking dish with parchment paper by cutting two 8-inch wide strips and laying them across the bottom of the dish to create a sling. This will make it easier to lift the blondies out after baking.

In a saucepan over medium heat, melt the butter. Continue cooking the butter, stirring constantly, until the milk solids turn golden brown and the butter takes on a nutty aroma. Remove from heat and allow it to cool slightly.

In a large mixing bowl, combine the all-purpose flour, almond flour, brown sugar, and baking powder. Mix well to ensure everything is evenly distributed.

Add the eggs and vanilla extract to the flour mixture, stirring until thoroughly combined. Gradually pour in the cooled browned butter, making sure it isn’t too hot to avoid cooking the eggs.

Once the batter is smooth, fold in the chocolate chips, ensuring they are evenly distributed throughout the dough.

Transfer the dough into the prepared baking dish, pressing it into an even layer. Sprinkle the top with flake salt.

Bake in the preheated oven for 28 to 32 minutes, or until the edges are firm and the center is still slightly soft.

Remove the blondies from the oven and let them sit in the pan for about 5 minutes. Use the parchment paper sling to lift them out and transfer them to a wire rack to cool completely.

Once cooled, cut the blondies into 16 pieces and enjoy!