1. Brown the Butter:
Place the butter in a light-colored saucepan over medium heat.
Melt the butter completely, swirling the pan occasionally.
Continue to cook until the butter foams, then turns golden and finally a nutty brown color with a toasted aroma. Watch carefully as it can burn easily.
Remove from heat and let it cool slightly.
2. Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt.
3. Combine Wet Ingredients:
In a large bowl, whisk together the brown sugar and the cooled brown butter.
Add the eggs and vanilla extract and whisk until smooth.
4. Combine Wet and Dry:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the caramel bits or chopped caramel candies.
5. Bake the Blondies:
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