Brownie Blondies

• Preheat oven to 350F degrees and adjust oven rack to the middle position. Line a 9x5 inch loaf pan with a piece of parchment paper to fit the length of the pan, and long enough the hang over the sides. This creates a sling to lift the brownies out of the pan.
• In a small saucepan, heat the brown sugar, butter, water (this helps the sugar to dissolve evenly and not burn) and chocolate chips over medium heat until the sugar has melted - about 3 minutes. Remove from the heat and stir in the vanilla extract. Let cool to room temperature. Add the egg and whisk for about 1 minute to aerate and blend the ingredients well.
  ½ cup light brown sugar, 3 tablespoons unsalted butter, ⅓ cup semi-sweet chocolate chips, ½ teaspoon vanilla extract, 1 tablespoon water
• Sprinkle (or sift) the flour, baking powder, and salt over the wet ingredients. Mix until no dry streaks remain.
  ½ cup all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon salt, 1 large egg, room temperature
• Pour the batter into the prepared pan and spread evenly. Bake for 20 to 22 minutes, or until a toothpick inserted in the middle comes out with moist crumbs. Cool the brownies in the pan set on a wire cooling rack for 10 minutes. Then lift out of the pan and cool completely on the wire rack.
• Frost cooled brownies and cut into desired slices. The brownie blondies can be covered and kept at room temperature for up to 5 days.