1. Brown the Butter:

• In a saucepan, melt the butter over medium heat. Continue to cook, swirling occasionally, until the butter turns golden brown and develops a nutty aroma, about 5-7 minutes. Remove from heat and set aside to cool slightly.

2. Prepare the Blondie Batter:

• Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper for easy removal.

• In a large bowl, whisk together the brown sugar, granulated sugar, and eggs until smooth and well combined.

• Add the brown butter to the sugar mixture and whisk until fully incorporated. Then add the vanilla extract and bourbon (if using), mixing well.

3. Combine the Dry Ingredients:

• In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.

4. Add the Pecans and Chocolate Chips:

• Stir in the toasted pecans and white chocolate chips (if using) until evenly distributed throughout the batter.

5. Bake the Blondies:

• Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.

• The top should be golden brown, and the edges should slightly pull away from the sides of the pan.

6. Cool and Slice:

• Allow the blondies to cool in the pan for about 10-15 minutes, then transfer them to a wire rack to cool completely. Once cooled, cut into squares or bars and serve.