Preheat oven to 350 degrees F.

Spray an 8X8 baking pan with kitchen pan spray. Cut two pieces of parchment the width of the pan bottom and place one into the pan, letting ends fold over. Spray that and do the same for the second piece and spray that as well. Set aside.

In the bowl of a stand mixer with the paddle attachment, beat butter with both sugars until creamy, about two minutes, scraping once or twice.

With mixer running, add one egg at a time and mix completely before adding the second egg. Add vanilla and mix, scrape and mix again until creamy, about two more minutes.

In a separate bowl, whisk flour, corn starch, baking powder and salt.

With mixer running on low, slowly add the dry to the wet to incorporate.

Scrape the paddle and the bowl and mix again.

Remove bowl and fold the white chocolate chips and the chopped pecans into the batter.

Spread the batter into the pan, pressing into all corners. The batter will be thick.

Wet a small offset spatula and smooth the top, wetting the spatula as you go. The top of the batter should be flat and even with a slight wet glisten. This will help produce even blondies with a smooth glistened top once baked.

Bake for 25 minutes and check to see if the sides are getting too dark. If they are, wrap the pan bottom and sides in foil with shiny side facing out and continue baking until a toothpick inserted into the center comes out clean.

Total baking time will be between 30-35 minutes. Ours took exactly 33 minutes.

Let cool on a rack then lift the blondies out using the parchment paper sling to lift and set on a cutting board and remove the parchment.

Cut into either 3X3 or 4X4 to yield 9 or 16 pieces. We cut ours into 3X3 but since these are so rich, felt that a 4X4 may have been better.

Store covered at room temperature for up to three days.