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Melt the 160g of unsalted butter and 200g of white chocolate.
In a separate bowl, combine the melted butter and chocolate with the 200g of granulated sugar and 4g of salt.
Add the 3 eggs and 3g of vanilla extract and mix well.
Fold in the 240g of all-purpose flour and 1g of baking powder.
Stir in the 100g of white chocolate chips/chunks.
For the spicy mix, combine the 25g of lao gan ma, 5g of sriracha (optional), and 30g of melted unsalted butter.
Spread the blondie batter into a prepared baking pan and drizzle the spicy mix over the top.
Bake the blondies until a toothpick inserted in the center comes out clean.