Yield: 20 blondies

3 cups plus 3 tablespoons flour, sifted after measuring
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup (2 sticks) unsalted butter
2 cups plus 10 tablespoons packed dark brown sugar
3 eggs, lightly beaten
1 1/2 teaspoons vanilla extract
3 cups peanut butter chips
1 cup toasted pecans

Preheat oven to 350 degrees F. Lightly grease and flour a 9 x 13-inch baking pan and set aside.

Sift flour with salt, baking soda and baking powder; set aside.

Melt butter in a large saucepan over low heat. Add the brown sugar, remove it from the heat and stir until completely blended; let cool to room temperature.

Add eggs one at a time stirring well after each addition. Stir in vanilla extract. Transfer the mixture to a large mixing bowl. With a rubber spatula, fold the sifted flour into the batter with a few smooth swift strokes and stir just until batter is blended and smooth. DO NOT overmix or the blondies will be heavy. Stir in the chips and nuts and pour into a prepared pan. With a spatula, spread the batter to make sure it is even in thickness.

Bake for 35 to 40 minutes until the top springs back when you press it lightly with your fingertips or when a wooden pick inserted in the center comes out clean.

Remove the blondies from the oven and let them set until completely cool.

Cut into rectangles and wrap individually in plastic or foil to keep them fresh.