Toast the chopped pecans in a skillet over medium-low heat for a couple of minutes, or until they begin to smell nutty.

Add the maple syrup, stirring to coat all of the pecans. Add the kosher salt and stir to incorporate.

Stirring frequently, cook the pecans and maple syrup until the syrup is no longer liquid-y and appears a bit grainy on the surface of the pecans.

Spread the candied pecans onto a baking sheet lined with parchment paper and allow them to cool.

Preheat your oven to 350 degrees F. Spray an 8-inch baking dish with cooking spray, then line it with parchment paper, leaving a bit of parchment paper hanging over on the sides. This will allow you to easily lift the blondies out of the pan. Set the prepared dish aside.

Mix the flour, baking powder, baking soda, and salt together in a medium-sized bowl.. Set it aside.

In another medium-sized bowl, whisk the melted butter, brown sugar, maple syrup, and vanilla extract together until they are combined. Add the egg and mix well.

Working in a couple of additions, add the dry ingredients to the wet and stir them together until just combined.

Fold in the chopped candied pecans and spread the batter evenly into prepared baking pan. The batter will be quite thick.

Just before popping the blondies into the oven, give them a healthy sprinkling of flaky sea salt in an even layer over the top.

Bake for 24-28 minutes, or until lightly browned on top/a toothpick comes out mostly clean when inserted into the center.

Remove from the oven and allow to cool completely before cutting into squares.