⅛teaspoonflaked sea salt (like Maldon) for topping
Instructions
Preheat oven to 350°F. Line an 8-inch square pan with parchment paper. The way My favorite method as of late is to just scrunch up a square of parchment then pull it flat again and stick it in the pan.
In a saucepan, melt butter over medium heat. Continue cooking, swirling occasionally, until butter is golden brown and smells nutty (3–5 min).
Pour browned butter into a mixing bowl. Stir in brown sugar until smooth. Let cool 5 minutes.
Whisk in egg and vanilla.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Add to wet ingredients and stir just until combined.
Fold in white chocolate and macadamias.
Spread batter evenly in pan. Sprinkle lightly with flaky salt. You can sprinkle it on before or after or both depending on how salty you like the bars.
Bake 22–26 minutes, or until the edges are set and the center looks slightly underdone (it will firm as it cools).