Browned Butter Hazelnut Blondies

This Summer is going to be legendary. Actually it will technically be this Spring. Enough of the technicalities, back to the awesomeness. Two of my bromigos and myself are going to Europe baby! It's been planned for a bit now but today seemed like a good day to mention it. I've been a few times before but never with my friends on our lonesome. 

Why today did I mention this? For some odd reason blondies seem like a American dessert. Yet when I think of hazelnuts, I think of Europe. Yes that is odd but hazelnuts is in Nutella which is eaten a lot over there and hazelnuts are in Ferrero Rochers which sound European. Therefore when I added the hazelnuts it made this American dessert transform into something European. A solid analysis if I may say so myself.

Browned Butter Hazelnut Blondies
Adapted from Martha

blondies
1/3 cup butter
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
1 3/4 cups packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup hazelnuts, toasted, skins rubbed off with a kitchen towel, and chopped 

2/3 cup milk chocolate chips

Preheat oven to 350 degrees. Butter an 8-by-11-inch baking pan*. Line with parchment paper. Butter parchment. Melt butter in a sauce pan over medium heat and stir occasionally until brown bits start to form at the bottom. Remove from heat. Whisk flour, baking powder, and salt. Beat butter and sugar until combined. Beat in eggs and vanilla. Add flour mixture, and stir until combined. Stir in hazelnuts and chocolate chips. Press dough into pan. Bake until a toothpick comes out with a few moist crumbs, about 25 minutes. Let cool 15 minutes. Cut into squares. Serve with additional Nutella. Blondies can be stored in an airtight container up to 2 days. Serves 24.

* Who has an 8 x 11 pan? I used a 8 x 8 pan and a loaf pan. I reckon an 9 x 9 would be better.