In a small pot over medium-low heat, melt the butter, stirring frequently till browned. It will get bubbly and might take a while, but be patient and don't leave the stove--the butter browns very suddenly. Pour the browned butter into a large heat-proof bowl (making sure to scrape every last browned bit), add the salt and let it cool at room temperature for 15 minutes.
Preheat the oven to 350 degrees fahrenheit. Lightly grease an 8x8 or 9x9 inch square baking pan and line with parchment paper.
Add the brown sugar, eggs, and vanilla to the slightly cooled browned butter and whisk well until smooth. Add the baking soda and GF flour and mix until smooth. Fold in the chocolate chips and pour the batter into the prepared baking pan. Bake the batter for 22-30 minutes or until golden brown on top and a toothpick comes out semi clean (the more doughy the toothpick comes out, the more gooey and delicious the blondies will be). Remove from the oven and let the blondies cool for at least 30 minutes. Enjoy!
