Preheat the oven to 350 ºF (175 °C). Butter a 7x11 or an 8x8-inch metal brownie pan and line the bottom with a square of parchment. Set aside.
In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
In a large bowl, using an electric hand mixer, whip together the browned butter, the granulated sugar, and the brown sugar until it's well mixed.
Add the egg and the vanilla, and mix well until the mixture is light and fluffy. Make sure to clean down the sides of the bowl as needed with a big spatula.
Dump in the whisked dry ingredients, and incorporate them either with the hand mixer on low, or by hand with a big wooden spoon.
Mix in the chopped chocolate. The dough should be quite thick.
Transfer the dough to the prepared pan and pat it out from edge-to-edge so that it fills the pan completely. You may garnish the bars with a few extra pieces of chopped chocolate bar and/or some flaky sea salt if you'd like.
Bake the blondies for 25 to 30 minutes. Less for a more gooey blondie, longer for a chewy blondie. I like to bake blondies until the edges are nicely browned.
Let the blondies cool completely before cutting into squares (9 large squares or 16 smaller squares).
Can't find Skor bars? Use leftover halloween chocolate, or a combination of toffee bits and chocolate chips available in grocery store baking aisles. You may also try using salted caramels or even butterscotch chips for that caramel flavour.
For softer, more gooey blondies, use less flour, as little as 125 grams (1 cup)
Use a metal baking pan if you can for the best results. You can bake this recipe in a 7x11-inch rectangular metal baking pan or an 8x8 metal pan. A 9x9 would also work. Using an 8-inch square pan will lead to thicker blondies, using a 9-inch square pan will make thinner blondies. The baking times will vary. Thicker bars will take longer to bake.
If baking in a glass pan, take the blondies out sooner because they will continue to bake for longer out of the oven as the glass pan is insulating.