1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift out the blondies once baked.
2. In a large bowl, whisk together the melted butter and brown sugar until smooth. This step is reminiscent of helping my abuela in the kitchen, where mixing was always done by hand, allowing the ingredients to meld perfectly.
3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, embracing the aroma as it fills your kitchen with warmth.
4. In a separate bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix, as we want our blondies to remain tender.
5. Fold in the toffee bits and pecans, if using, ensuring they’re evenly distributed throughout the batter.
6. Spread the batter evenly into the prepared pan, smoothing the top with a spatula. Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
7. Allow the blondies to cool completely in the pan before lifting them out using the parchment overhang. Cut into squares and enjoy!

These steps are designed to be simple and straightforward. As someone who learned to cook by observing and experimenting, I find that the best recipes are those that don’t overcomplicate the process.