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1
Heat the oven to 350 degrees F and arrange a rack in the middle.
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2
Line a 13-by-9-inch glass or metal baking dish with foil and set it aside.
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3
Melt the butter in a large frying pan over medium-low heat.
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4
Continue to cook, swirling the pan and occasionally scraping the sides with a rubber spatula, until the butter turns amber in color, smells nutty, and the solids are browned, about 7 to 10 minutes.
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5
(Be careful, the butter may sputter.)
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6
Immediately transfer the butter to a large heatproof bowl, making sure to scrape in the browned solids from the bottom of the pan.
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7
Set aside to cool for 10 minutes.
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8
Meanwhile, whisk together the flour, baking powder, and salt in a medium bowl until aerated and combined; set aside.
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9
Add the brown sugar to the browned butter and stir to combine.
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10
Add the eggs and vanilla and whisk to combine.
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11
Using the rubber spatula, fold in the flour mixture until just combined, being careful not to overmix.
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12
(The batter will be very thick.)
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13
Fold in the pecans.
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14
Scrape the batter into the prepared pan, push it to the edges, and smooth it into an even layer.
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15
Bake until the edges are starting to brown and a cake tester or skewer inserted into the center comes out clean, about 25 minutes.
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16
Remove the pan to a wire rack and let it cool for at least 30 minutes.
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17
To remove the blondies, grip the foil and pull it out of the baking pan.
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18
Transfer to a cutting board and cut into 24 (2-inch) bars.
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19
Remove any foil before serving.
