Preheat oven to 325 °F. Prepare a 9 ½ by 13-inch glass baking dish by lining it with aluminum foil and spraying with nonstick spray.
Melt the butter in a small pan over medium heat (stirring occasionally) until it begins to foam, has a nutty smell and turns amber in color. Pour the browned butter into a glass bowl and set aside to cool.
Mix the rough chopped pecans with the browned butter, then spread evenly in a single layer on a rimmed baking sheet. Bake at 325 °F for about 8 minutes. Next, use a metal spatula and stir the pecans, then bake for another 4 minutes or until they are golden brown. Transfer the nuts to a glass bowl to cool and set aside.
Whisk the 1.5 cups of flour with the baking powder and salt in a mixing bowl. Set aside.
In a separate mixing bowl, whisk eggs and brown sugar, then whisk in the Dareringer Bourbon, vanilla and browned butter. Next add the mixture of flower, baking powder and salt and whisk again until you have a consistent batter.
Pour the nuts and chocolate chips into the bowl that had the flour. Add the 2 tablespoons of flour and toss until everything is coated. Fold the nuts, chocolate chips and any remaining flour into the batter, then spread evenly in the prepared pan.
Bake for 24 minutes or until the top is a light golden brown.
8. Cool the Blondies in the pan for 30 minutes, then lift out using the foil. Cool completely before slicing into 1” squares.
