Platinum Blondies

Directions

Position rack in center of oven and preheat to 325℉ (160℃).

Line with foil and spray with cooking spray an 8-inch square baking pan at least 1½ inches high.

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. Add the vanilla extract and melted butter; beat to mix well but do not overmix.

In a small bowl, stir together the flour, baking powder and salt; add to the butter mixture using a spatula; mix until just incorporated. Do not overmix! With spatula, fold in the pecans and white chocolate chips.

Spoon batter into the prepared pan using a flat spatula to smooth the top.

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).

Remove pan from oven and place on a wire rack to cool completely. Remove from pan by lifting foil out and peeling it away from blondies. Cut into 2-inch squares. 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.