The second time that I made these brownies, I accidentally put in all of the butterscotch chips at once, instead of saving 2/3 cup to sprinkle on top. The result was a denser brownie with almost a candy-bar consistency. We liked them so much that I have been making them that way ever since. (But you will need to shorten the baking time by 5 to 10 minutes if you do it my way.)
2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 3/4 cup packed brown sugar
1 Tablespoon vanilla
2 eggs
1 2/3 cup (11 oz. pkg) butterscotch baking chips, divided
1 cup chopped nuts, if desired
Preheat oven to 350 degrees. Combine flour, baking powder, and salt in medium bowl. Beat butter, brown sugar, and vanilla in large mixer bowl until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in 1 cup of the butterscotch chips. Mix in nuts, if desired. Spread into ungreased 13 x 9 inch baking pan. Sprinkle with remaining butterscotch chips. Bake for 30 to 40 minutes, or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Makes about 4 dozen brownies.
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