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Melt the butter in a small frying pan over low heat. Once melted, increase heat to medium-high and cook, swirling the pan occasionally, until the butter is golden brown and smells nutty. Pour into a large heatproof bowl and leave to cool completely.
Lightly grease and line a 20cm square tin with baking parchment. Tip the sugar into the butter bowl and mix using a wooden spoon. Stir in the flour until combined, followed by the chocolate. Tip into the prepared tin and press firmly to level with the back of a spoon. Score deeply with a sharp knife into 9 squares. Chill for 30min, to firm up.
Preheat oven to 170°C (150°C fan) mark 3. Bake for 30-35min, until pale golden. Remove from the oven and cut into squares along the scored lines, then sprinkle liberally with the 1tbsp sugar. Leave to cool completely in the tin.