Platinum Blondies

Directions

1. 1
   Position rack in center of oven and preheat to 325F (160C).
2. 2
   Line with foil and spray with cooking spray an 8-inch square baking pan at least 1 1/2 inches high.
3. 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.
4. 4
   Add the vanilla extract and melted butter; beat to mix well but do not overmix.
5. 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.
6. 6
   Do not overmix!
7. 7
   With spatula, fold in the pecans and white chocolate chips.
8. 8
   Spoon batter into the prepared pan using a flat spatula to smooth the top.
9. 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).
10. 10
    Remove pan from oven and place on a wire rack to cool completely.
11. 11
    Remove from pan by lifting foil out and peeling it away from blondies.
12. 12
    Cut into 2-inch squares.
13. 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.