Butter an 8x8 baking dish or line with criss-crossed parchment paper.
Make the batter:
Melt the butter in a large bowl in the microwave. I usually do 15 second intervals. This can also be done in a small pot on the stovetop.
Add the sugar to the bowl with the butter and whisk until completely incorporated.
Whisk in the eggs and vanilla until smooth and no streaks of eggs remain.
Add the flour, baking powder, and salt and mix until just combined. You can, of course, whisk together the dry ingredients in another small bowl so that the baking powder and salt are evenly distributed. I always do this but I am persnickety and we know this. Optional: Fold in pecans or anything your heart desires!
Bake and cool the brownie:
Place the batter into the prepared pan and spread evenly. Bake the brownies for 20-25 minutes and remember the baking time will depend on the baking dish you chose. They are done when the edges are golden brown and a cake tester or wooden skewer comes out with only a few clinging crumbs.
Remove from the oven and cool before cutting. Or pile with vanilla ice cream and have yourself a party in the kitchen.
Notes
Flavor Tips – The vanilla helps bring home the butterscotch flavor so I recommend using a high quality vanilla extract. Variations – The variations are endless! Add mix-ins such as butterscotch chips, walnuts, or dried cherries. Storage – Store the butterscotch brownies in an airtight container. They will keep at room temperature for four days.Adapted from Betty Crocker’s Cookbook 1984 Edition.Note: The only thing I modified in this recipe was the butter. Betty Crocker calls for shortening, but, in my humble opinion, it’s not butterscotch without butter.Yield: 16 bars