These Pecan Bourbon Blondies are chewy and buttery with a deliciously sweet and smokey bourbon kick!
Preheat oven to 350 degrees. Spread the chopped pecans on a large baking sheet and toast in the oven for about 7-8 minutes. Remove from oven and set aside to cool.
Line a large 9x13 baking pan with parchment paper. Set aside.
In a large bowl, whisk together the brown sugar, baking powder and salt. Slowly add the melted butter, mixing until just combined. Stir in the bourbon and vanilla, followed by the eggs, one at a time, making sure to mix well after each addition. Stir in the flour and one cup of the toasted pecans. Spread the batter in the prepared pan and sprinkle with the remaining pecans.
Bake until a wooden pick inserted in the center comes out with a few moist crumbs, about 25-30 minutes. Do not overbake. Let cool completely in the pan on a wire rack. Remove from pan by excess parchment paper. Cut into 12 blondies. Blondies will keep in a airtight container for three days.