Prep

• Preheat oven to 350℉. Lightly spray an 11x7 brownie pan, line the pan with parchment paper, allowing side overhang for easy lift removal from the pan.

Mix Batter

• Whisk together flour, baking powder, and salt in a medium mixing bowl and set aside. In a large mixing bowl, beat butter, brown sugar, and vanilla extract until creamy. Beat in 2 large eggs. Gradually mix the flour mixture into the sugar-butter mixture. Do not overmix. Stir in chopped pecans and butterscotch morsels. Spread into the prepared brownie pan.

Bake at 350℉

• Place in the oven and bake for 35-40 minutes or until a wooden toothpick or cake tester inserted in the center comes out clean.
• Remove from the oven and place the pan of brownies on a cooling rack. Loosen the brownies from the pan ends with a knife. Allow them to cool. Once cooled, lift the brownies from the pan by the parchment paper overhang. Place them on a flat surface. Then, with a sharp knife cut to the serving size you want. Wipe the knife blade after each cut.

Note: It is important not to overmix or overbake brownies. I set my timer for 30 minutes for first check. Remember brownies will continue to cook slightly when removed from the oven.