Preheat your oven to 350°F (175°C) and line your 9x13 inch baking pan with parchment paper, leaving some overhang for easy removal later.
In a large mixing bowl, whisk together the melted butter, packed light brown sugar, and sugar until well combined. The mixture should be smooth and creamy.
Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract until everything is incorporated.
In another bowl, whisk together the Bobs Red Mill Fine Pastry Flour, baking powder, baking soda, and sea salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
Gently fold in the white chocolate chips and minced pecans using a spatula. Be careful not to overmix; you want to keep the batter light and fluffy.
Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 25-30 minutes or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
Once baked, remove the blondies from the oven and allow them to cool in the pan for about 10 minutes. Then, lift them out using the parchment paper and place them on a wire rack to cool completely. Cut into squares, and serve warm with a drizzle of caramel and a scoop of ice cream for the ultimate treat!
