1

Preheat oven to 325°F. Lightly grease the bottom and sides of a 17 x 12 x 1- inch pan (a half-sheet pan) and set aside.

2

Sift together the flour, baking powder, and salt in a bowl, stir to mix, and set aside.

3

Combine the butter and brown sugar in a separate bowl and cream together with an electric mixer until light and creamy.

4

Add the eggs, one at a time, blending thoroughly after each addition until well blended. Add the vanilla and continue to beat until light and fluffy.

5

Stir the flour mixture into the butter and sugar mixture and combine just until the dry ingredients are moist and blended. Do not overmix.

6

Fold in chips and pecans to blend. Pour the batter into the prepared pan.

7

Bake 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven and cool 30 to 40 minutes before cutting. Trim the edges and cut into 2½ x 3-inch bars. (For a smaller blondie, cut the bar in half down the center or on the diagonal.)