Preheat your oven to 350°F (175°C) and prepare a 9x13 inch baking pan by greasing it or lining it with parchment paper.

In a large mixing bowl, cream the room-temperature unsalted butter, brown sugar, and granulated sugar until light and fluffy for about 3 minutes.

Add the eggs one at a time, mixing on low speed until fully incorporated after each addition.

Whisk together the all-purpose flour, baking powder, chai spice blend, and salt in a separate bowl, then fold into the wet mixture until just combined.

Fold in the toasted pecans evenly throughout the batter.

Pour the batter into the prepared baking pan and bake for 25-30 minutes.

Allow the blondies to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.