Brown the butter

• Melt the butter in a saucepan over medium heat.
• Cook, swirling, until the milk solids turn golden and smell nutty, then set aside to cool slightly.

Toast the pecans

• Toast the pecans in a dry pan or the oven until fragrant.
• Roughly chop them and set aside.

Preheat the oven

• Preheat the oven to 175 °C and line the baking dish with parchment.

Mix the wet ingredients

• Whisk the brown sugar and granulated sugar into the warm brown butter.
• Beat in the eggs and vanilla extract until smooth and glossy.

Add the dry ingredients

• Whisk together the flour, baking powder and salt.
• Fold the dry mix into the wet batter until just combined.

Fold in the chocolate and pecans

• Fold the chopped chocolate and toasted pecans into the batter, keeping a little of each for the top.

Bake the blondies

• Spread the batter evenly in the prepared dish and scatter the reserved chocolate and pecans on top.
• Bake until the edges are set and the centre is just slightly soft.

Cool and slice

• Let the blondies cool completely in the dish.
• Slice into squares and serve.