Preheat oven to 350 F ( 176 C).
Prepare a 9 x 9 inch baking pan with cooking spray and line with overhanging parchment paper.
Place butter in a large saucepan on medium high heat. Stir occasionally as butter melts.
Once it has completely melted, continue to stir as it crackles and pops. As it begins to brown it will start to foam. Once the sizzling subsides and brown bits start to collect at bottom of pan, the butter has browned. There should be a lovely nutty aroma!
Transfer butter to a large bowl and allow to cool completely about 15-20 minutes.
Meanwhile, in a separate bowl hand whisk together, flours, salt, and baking powder. Set aside.
Once butter has cooled, add the brown sugar and stir with wooden spoon or spatula until well mixed. Then add eggs and vanilla stirring until smooth and shiny.
Slowly spoon flour mixture into glossy butter mixture and stir until just combined. Don't over mix.
Next add the white chocolate chips and dried apricot chunks. Fold into batter until dispersed.
Spoon blondie batter into the prepared pan and level with an offset spatula. Place in oven and bake for 28-30 minutes or until golden brown and the top is just starting to crack.
Remove pan from oven and set on cooling rack. Let cool completely before lifting from pan by pulling upward on overhanging pieces of parchment paper. Cut into squares and enjoy!