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Heat oven to 350°F. Butter an 8×8-inch baking pan, or line the bottom and two sides of one with parchment paper, buttering the exposed parts.
Melt butter in a small saucepan; continue cooking until it becomes toasty and browned.
Pour melted butter into a medium or large bowl and whisk in sugar until smooth.
Let the mixture cool to lukewarm, then whisk in egg, vanilla, and sea salt.
Stir in flour and additions of your choice.
Scrape batter into prepared pan and smooth with a spatula.
Bake for 20 to 25 minutes, until lightly browned at edges but looks a tiny bit underbaked.
Let blondies cool in pan for 10 minutes, then use the parchment sling to slide them onto a cutting board.
Cut into 16 or more squares.