Instructions

• Preheat the oven to 350°F (175°C) and place a rack in the center. Grease an 8×8-inch metal baking pan and line it with parchment paper, leaving an overhang for easy removal; set the pan aside.
• Measure 3/4 cup chocolate chips and set aside 1/4 cup for the top; you will use 1/2 cup in the batter.
• In a large bowl, add 1 1/2 cups drippy natural peanut butter, 1/2 cup pure maple syrup, 2 large eggs, and 2 teaspoons pure vanilla extract. Use a spatula to stir until the mixture is smooth and uniform.
• Add 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon kosher salt to the bowl. Stir with the spatula until the leavening and salt are evenly incorporated.
• Gently fold the 1/2 cup chocolate chips into the batter with the spatula, distributing them evenly.
• Transfer the batter to the prepared 8×8 pan and spread it into an even layer, using the spatula to reach the corners.
• Sprinkle the reserved 1/4 cup chocolate chips evenly over the top, then lightly sprinkle flaky sea salt over the surface.
• Bake for 20 to 25 minutes, until the edges are golden brown and the center is set but still slightly soft (a toothpick inserted in the center should come out with a few moist crumbs, not wet batter).
• Remove the pan from the oven and let the blondies cool completely in the pan on a wire rack. Use the parchment overhang to lift the slab from the pan, then cut into squares and serve.