1. Preheat oven to 325°F.
2. Spray a 13 x 9 x 2-inch pan with vegetable cooking spray.
3. Fit a piece of foil into the pan, allowing enough extra foil to hang over the edges (which will aid in removing the brownies from the pan); spray the foil with vegetable cooking spray.
4. In a small bowl, whisk together the flour, baking powder, and salt.
5. In a large saucepan, heat butter and brown sugar until bubbling hot; remove from heat.
6. In a small bowl, whisk together eggs and vanilla; slowly whisk eggs into butter mixture.
7. Stir in flour mixture and optional add-ins (if adding chocolate, be sure batter is cooled slightly).
8. Pour batter into prepared pan; bake until blondies are just set, about 45 minutes.
9. Remove from oven and let cool for 5 minutes.
10. Pull blondies from the pan using foil handles and set on a wire rack.
11. Cool completely before cutting.

Makes 24 squares.

Approximate Nutrient Analysis per Square: (not including optional dried fruit):
270 calories, 12 g fat, 7 g saturated fat, 55 mg cholesterol, 150 mg sodium, 38 g carbohydrate, 0 g fiber, 27 g sugar, 2 g protein

Approximate Nutrient Analysis per Square: (including optional 3 cups dried fruit):
320 calories, 12 g fat, 7 g saturated fat, 55 mg cholesterol, 150 mg sodium, 50 g carbohydrate, 2 g fiber, 37 g sugar, 2 g protein

Approximate Nutrient Analysis per Square: (including optional 3 cups nuts):
380 calories, 22 g fat, 9 g saturated fat, 55 mg cholesterol, 200 mg sodium, 42 g carbohydrate, 1 g fiber, 28 g sugar, 5 g protein

Approximate Nutrient Analysis per Square: (including optional dried fruit+nuts):
350 calories, 17 g fat, 8 g saturated fat, 55 mg cholesterol, 175 mg sodium, 46 g carbohydrate, 1 g fiber, 32 g sugar, 3 g protein

Approximate Nutrient Analysis per Square: (including optional white chocolate):
400 calories, 20 g fat, 13 g saturated fat, 65 mg cholesterol, 175 mg sodium, 52 g carbohydrate, 0 g fiber, 41 g sugar, 4 g protein