Preheat the oven to 350 degrees. Line an 8 x 8 inch pan with foil, letting it hang over the sides so you have a sling to remove the blondies from the pan. Spray the foil with cooking spray.

In a small pot over medium heat, melt the butter. Continue to cook, swishing the pot occasionally, until butter is frothy and turns a deep, caramel brown.

Pour the butter into a medium sized mixing bowl, leaving most of the brown sediment behind. Set aside to cool while you toast the pecans. Place the pecans in a dry skillet over medium heat. Toast for 3-4 minutes or until fragrant. Set aside.

Add the brown sugar to the butter and whisk until well combined. Add the egg and molasses and whisk until smooth. Whisk in the vanilla.

Add the flour, baking powder, and salt on top and stir until well combined. Stir in chocolate chips and toasted pecans. Spread the mixture into the prepared pan then bake for 21-25 minutes or until set on the edges and golden brown. Remove from oven and allow to cool before removing from the pan and slicing.