Preheat your oven to 350°F (175°C). This ensures your blondies bake evenly.
Line your 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal later.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, combine the melted butter and dark brown sugar. Whisk until well blended. Add the egg and vanilla extract, continuing to whisk until smooth and creamy.
Gradually add the dry ingredients to the wet mixture, stirring with a spatula until just combined. Be careful not to overmix; a few lumps are okay.
Gently fold in the semi-sweet chocolate chips and the tiny balls of baking caramel.
Pour the batter into the prepared baking pan, spreading it evenly. Bake for 20 to 25 minutes, or until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs.
Allow the blondies to cool in the pan for about 10 minutes, then lift them out using the parchment overhang and transfer to a wire rack to cool completely. Cut into squares and enjoy!
