Preheat the oven to 180 degrees C. butter a 9 x 13 inch baking pan. line the bottom of the pan with parchment; butter and flour parchment or spray with non-stick cooking spray.

In a saucepan over medium heat cook the butter until it turns golden brown. remove from the heat and set aside to cool completely.

Sift together the flour, baking powder and salt. set aside.

In the bowl of an electric mixer, combine browned butter and both sugars. stir them with a wooden spoon till well combined.

Attach the bowl to the mixer and add the eggs. using the paddle attachment, beat on medium-high speed until light and fluffy. add vanilla and beat to combine.

Add flour mixture and mix until thoroughly incorporated. fold in the butterscotch chips and pecans. pour into prepared pan.

Bake in the heated oven until a cake tester inserted in the center comes out clean, approximately 35 to 40 minutes (do not overbake).

Transfer to a wire rack to cool completely before turning out of pan onto a cutting board. peel off parchment paper, and cut into 3-inch squares.

Blondies can be stored in an airtight container upto 3 days (but they wont last that long!)...