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1
Position rack in center of oven and preheat to 325F (160C).
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2
Line with foil and spray with cooking spray an 8-inch square baking pan at least 1 1/2 inches high.
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3
Using an electric mixer or mixing by hand with a whisk, beat together the sugar and egg until light and fluffy, about 3 to 4 minutes.
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4
Add the vanilla extract and melted butter; beat to mix well but do not overmix.
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5
In a small bowl, stir together the flour, baking powder and salt; add to the butter mixture using a spatula; mix until just incorporated.
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6
Do not overmix!
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7
With spatula, fold in the pecans and white chocolate chips.
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8
Spoon batter into the prepared pan using a flat spatula to smooth the top.
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9
Bake for 22 to 25 minutes, until the top is light golden, shiny and cracked, and a knife inserted in the center comes out with just a few crumbs attached (not wet, but not perfectly dry either).
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10
Remove pan from oven and place on a wire rack to cool completely.
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11
Remove from pan by lifting foil out and peeling it away from blondies.
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12
Cut into 2-inch squares.
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13
Store immediately by wrapping well and placing in an airtight container; store at room temperature for up to 3 days, or freeze for up to 2 months.
