Preheat the oven to 325℉, and line an 8X8-inch brownie pan with parchment paper. Set aside.
Brown the butter and let it cool down.
1 cup Butter
Sift all dry ingredients and set aside.
1 cup All-purpose flour, ½ cup Whole wheat flour, 1 tablespoon Cornstarch, 1 teaspoon Baking Powder, 1 teaspoon Cinnamon, ¼ teaspoon Salt
Use the whisk attachment to mix sugars, eggs, yolk, and vanilla extract until light and silky.
1 cup Brown sugar, ½ cup Granulated sugar, 2 Eggs, 1 Yolk, 1 tablespoon Vanilla extract
Add the brown butter and mix well.
Add the dry ingredients and gently fold until no trace of flour is seen.
Add the pecans and white chocolate chips, and mix.
1 cup Pecans, ½ cup White chocolate chips
Spread the batter into the lined pan and sprinkle some chopped pecan on top. Bake for 25-30.
Let the blondie cool in the pan for one hour, then transfer to the cooling rack. Make sure it is completely cooled down before cutting.