1. Start by browning the butter. Place the butter in a medium saucepan over medium heat. Stir occasionally as it melts and begins to foam. Keep a close eye as it transitions from yellow to a deep amber with a nutty aroma — this takes about 5-7 minutes. Remove from heat and let cool slightly.
2. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal later.
3. In a large mixing bowl, combine the browned butter and brown sugar. Stir until smooth and glossy, about 2 minutes. This step reminds me of stirring Mama Lu’s blackberry jam — patient, rhythmic, and full of intention.
4. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract. The batter will be thick and shiny.
5. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold this dry mix into the wet ingredients until just combined. Don’t overmix — you want tender blondies, not tough ones.
6. Fold in the toasted pecans, making sure they’re evenly distributed. Toasting the nuts beforehand brings out that deep, warm flavor, much like how Mama Lu would toast peas before shelling them on the porch.
7. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted near the center comes out with a few moist crumbs.
8. Allow the blondies to cool completely in the pan before lifting them out by the parchment paper. Cut into 16 squares and enjoy!

A little secret from my own kitchen: if you want extra chewiness, let the blondies rest at room temperature for a few hours or even overnight. It’s like letting a good story settle in your heart before sharing it again.