Chocolate Chip Blondie

8 tablespoons (1 stick) unsalted butter, melted

1/2 cup packed light-brown sugar

1/3 cup granulated sugar

1 large egg1 teaspoon pure vanilla extract

1 cup all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 cup semisweet chocolate chips

Preheat oven to 350 degrees. Spray an 8-inch square baking pan with non-stick spray; line pan with a piece of parchment paper, leaving a 2-inch overhang on two sides. Spray paper. In a large bowl, whisk butter and sugars until smooth. Whisk in egg and vanilla. Add flour , baking soda and salt; mix just until moistened (do not over mix). Fold in 1/2 cup chocolate chips. Transfer batter to prepared pan; smooth top. Sprinkle with remaining chocolate chips. Bake until top is golden brown and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set pan on a wire rack, and let cool completely. Using parchment overhang, lift cake from pan and transfer to a cutting board; cut into 16 squares. Store blondie's in an airtight container at room temperature, up to 2 days.