1 cup unsalted butter, at room temperature, plus more for pan
1 3/4 cups all-purpose flour, plus more for pan
1 cup packed dark brown sugar
1 cup packed light brown sugar
1/2 cup good quality Scotch whiskey
1 1/2 teaspoons pure vanilla extract
2 large eggs
1 1/2 cups pecan halves
The mixture may look curdled at this point but don't worry, it will come back together. 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.
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