In a skillet over medium heat, melt 1 tablespoon of butter. Add the chopped pecans and toast them until they’re lightly browned and fragrant, about 5 minutes. Stir gently to ensure even cooking and avoid burning. Once done, remove from heat and set aside to cool.

Preheat your oven to 350°F (175°C) and line an 8x8 baking pan with parchment paper, lightly greasing it to prevent sticking.

In the same skillet, melt 4 ounces of unsalted butter over low heat. Remove from heat and whisk in the light brown sugar until smooth. Allow to cool slightly before adding the egg, mixing well.

In a separate bowl, whisk together the flour, baking powder, and cinnamon. Gradually fold this mixture into the butter and sugar mixture, being careful not to overmix.

Fold in the cooled pecans, toffee bits, and white chocolate chips until just combined.

Pour the blondie batter into the prepared pan, spreading evenly. Bake for 25–30 minutes until edges are firm and center has a slight wobble.

Remove from oven and cool in the pan for at least 20 minutes before slicing into squares.