Directions 8 steps | 90 Minutes
Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, allowing a few inches of paper to extend over the sides to use as handles for lifting the blondies out later. On a separate piece of parchment paper, sift together the flour, baking powder, and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the light brown sugar, dark brown sugar and butter together until light and fluffy, about 1 to 2 minutes.
Add the eggs and mix at medium speed until incorporated.
Turn off the mixer. Use the parchment paper as a funnel and add half of the flour mixture to the butter mixture. Mix at low speed until smooth. Add the remaining flour and mix until incorporated.
Add the chocolate chips, white chocolate chips, macadamia nuts and pecans. Mix until just blended.
Use a rubber spatula or large spoon to transfer the dough to the prepared pan. Bake for 40 minutes, or until the edges are golden brown.
Remove from the oven and cool completely. Once cool, remove the blondies from the pan by the parchment handles and slice into 2-inch squares.
Serve and enjoy!