• Preheat the oven to 350°F (180°C).
• Grease an 8x8 inch square pan with a nonstick oil spray or butter. Then, line it with parchment paper and keep the parchment paper hanging over both sides. Set it aside.
• Whisk flour, baking powder, and salt together in a medium bowl.
• In a large mixing bowl, take melted butter and add light brown sugar, vanilla, and milk. Stir until everything is well combined and the sugar is completely dissolved.
• Add the flour mixture to the wet mixture and mix until just combined. Fold in white chocolate chips and chopped pecans.
• Transfer the batter to the prepared baking pan and spread it evenly. Top the batter with more white chocolate chips if desired.
• Bake the blondies in the oven for 24-28 minutes or until a toothpick inserted in the center comes out almost clean. It is necessary not to overbake the blondies.
• Remove from the oven and place the pan on the cooling rack. Let it cool completely in the pan, then remove and cut into the desired square size.

Storing Suggestions

• White Chocolate Pecan Blondies stay at room temperature, tightly covered, for three days.
• The leftovers can be refrigerated in an airtight container for up to a week.