Blondies

1 cup Pecans or walnuts
1 1/2 cups flour
1 tsp baking powder
1/2 tsp salt
12 TBS unsalted butter, melted and cooled
1 1/2 cups light brown sugar
2 large eggs - lightly beaten
4 tsp vanilla extract
6 oz white chocolate chips (1 cup) or chopped bar or 3 oz each white chocolate and semisweet chocolate chips.
(For congo bars add 1 1/2 cups unsweetened shredded coconut)

Cut 18 inch length foil and fold lengthwise to 8 inch width. Fit foil into length of 9 x 13 pan, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14 inch length foil and fit into width of baking pan in same manner, perpendicular to first sheet. Spray foil-lined pan with nonstick cooking spray.

Whisk flour, baking powder and salt together in medium bowl - set aside.

Whisk melted butter and brown sugar together in medium bowl until combined. Add eggs and vanilla and mix well. Using the rubber spatula, fold dry ingredients into egg mixture until just combined; do not overmix. Fold in chocolate and nuts and turn batter into prepared pan, smoothing top with rubber spatula.

Bake until top is shiny, cracked and light golden brown, 22 to 25 minutes; do not overbake. Cool on wire rack to room temperature. Remove bars from pan by lifting foil over hang and transfer to cutting board. Cut into 2-inch squares and serve.