Instructions

• Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with foil or parchment (leave an overhang if using foil/parchment) and spray the lined pan lightly with nonstick cooking spray.
• In a medium bowl, whisk together 2 cups all-purpose flour, 1/2 teaspoon baking powder, and 1 teaspoon kosher salt until evenly combined.
• In a large bowl, whisk 2/3 cup unsalted butter (melted and cooled) together with 1 3/4 cups packed light brown sugar until smooth and well combined.
• Add 2 large eggs and 2 teaspoons pure vanilla extract to the butter-sugar mixture and whisk until fully incorporated.
• Gradually add the dry flour mixture to the wet ingredients, stirring or folding until just combined. Do not overmix.
• Fold in 3/4 cup white chocolate chips and 3/4 cup chopped pecans until evenly distributed.
• Spread the batter evenly into the prepared 9×9-inch pan, smoothing the top with a spatula.
• Bake in the preheated oven for about 35 to 40 minutes, until a toothpick inserted in the center comes out clean.
• If desired, sprinkle flaky sea salt over the top immediately after removing the pan from the oven.
• Transfer the pan to a wire rack and cool completely in the pan before using the foil/parchment overhang to lift the blondies out and cut into squares.