Preheat the oven to 375 degrees F. Butter and flour a 9-inch by 13-inch baking dish
the butter, dark brown sugar, and light brown sugar
together with an electric mixer
on medium speed until creamy and fluffy, about 2 minutes.
Beat in the whisky, vanilla, and 1 teaspoon salt. Cook's Note: The mixture may look curdled at this point but don't worry, it will come back together.
Then beat in the eggs, one at a time, until combined scraping down the bowl with a rubber spatula
, if necessary.
Lightly break up the pecan halves by crushing them in your hands or coarsely chopping them and stir into the batter
. Stir in the remaining 1 3/4 cups flour until just mixed.
Bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool completely in the pan on a wire rack. Cut into 12 large bars.
Cook's Note: This brownie pays homage to the original drink that inspired the term butterscotch
, that is before it was replaced with artificial flavoring during prohibition. The ingredients make these brownies
extra special. The addition of real Scotch whisky, a healthy dose of real butter, and the omission of leavening agents, leaves a great textured blondie with balanced sweetness without the harshness of artificially-flavored butterscotch chips