Preheat your oven to 350°F (175°C).
Grease the 9x13 inch baking pan with non-stick spray or line it with parchment paper.
In a medium saucepan over low heat, melt the 3 sticks of unsalted butter.
In a large mixing bowl, combine the melted butter with 2 cups of packed light brown sugar and 1 cup of sugar. Whisk until smooth. Add in the 4 eggs and 1 tablespoon of vanilla extract, mixing until well combined.
In a separate bowl, whisk together 3 cups of Bob’s Red Mill Fine Pastry Flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and a pinch of sea salt.
Gradually add the dry ingredients to the wet mixture, stirring gently with a rubber spatula until just combined.
Gently fold in 2 cups of white chocolate chips and 1 cup of roughly minced pecans until evenly distributed.
Pour the batter into your prepared baking pan and spread it evenly. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs.
Allow the blondies to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Cut into squares and serve warm.
