This Chewy Blondies Recipe is a must for the holiday season! Loaded with white chocolate chips and toasted pecans, these blondies are a guaranteed hit for any occasion!
Preheat your oven to 350 degrees F. Coat a 9-inch x 13-inch baking dish with non-stick cooking spray. Set aside.
In a large bowl, beat together butter and brown sugar until fluffy, about 2 minutes. Add the eggs, one at a time beating after each addition. Add the bourbon and vanilla and mix until smooth. Scrape the side of the bowl as needed.
In a medium bowl, stir together the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients in 2 additions, mixing until just combined after each addition.
Stir in the white chocolate chips and pecans using a wooden spoon.
Transfer the blondie batter to your prepared baking dish and spread into an even layer.
Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Carefully remove from the oven and cool on a wire rack until completely cooled, about 1 hour.
Sprinkle with powdered sugar and cut into 32 pieces.
Notes
Yield is based on how big you cut the blondies. I like them bigger so I cut the blondies into 3 rows longways and then 6 rows to get 18 good-size blondies.
If you want more, You can cut 4 rows longways and then 8 rows to get 32 small blondies.