Preheat your oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper, leaving some overhang for easy removal later.
In a medium saucepan over low heat, melt the 3 sticks of unsalted butter. Once melted, remove from heat and let it cool slightly.
In a large mixing bowl, whisk together the melted butter, 2 cups of packed light brown sugar, and 1 cup of sugar until well combined. Add in the 4 medium eggs and 1 1/2 tablespoons of vanilla extract, whisking until the mixture is smooth and glossy.
In another bowl, whisk together the 3 cups of Bob’s Red Mill Fine Pastry Flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and a pinch of sea salt until evenly mixed.
Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined. Be careful not to overmix!
Gently fold in the 2 cups of white chocolate chips and 1 cup of roughly minced pecans until they are evenly distributed throughout the batter.
Pour the batter into the prepared baking pan, spreading it evenly with your spatula. Bake in the preheated oven for 25-30 minutes or until the edges are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the blondies to cool in the pan for about 10 minutes, then lift them out using the parchment paper and let them cool completely on a wire rack. Cut into squares and serve warm with a drizzle of caramel and a scoop of ice cream.
