In a skillet, melt 1 tablespoon of unsalted butter over medium heat. Add in the chopped pecans and toast them for about 5 minutes, stirring frequently, until they become golden brown and fragrant.

Set your oven to 350°F (175°C) to preheat. Line an 8x8-inch (or 9x9-inch) baking pan with parchment paper.

In a medium-sized skillet, melt 1 stick of unsalted butter over low heat. Whisk in light brown sugar until the mixture is smooth.

Stir in the large egg to the butter-sugar mixture, mixing thoroughly. Gradually fold in the all-purpose flour, baking powder, and a pinch of cinnamon until just combined.

Gently fold in the cooled toasted pecans, toffee bits, and white chocolate chips into the batter.

Pour the blondie batter into your prepared baking pan and bake for 25 to 30 minutes.

Allow the blondies to cool in the pan for about 20 minutes before lifting them out using the parchment overhang. Slice them into squares and serve.