This variation of a traditional brownie brings together the rich buttery flavor of butterscotch paired with creamy chocolate and crunchy buttered, roasted, salted pecans. The combination is perfect alone or served with a scoop of ice cream topped with a few more pecans. The recipe calls for a 9" x 13" baking pan but I used this 12 cavity pan that produces individual brownies with crispy sides and a chewy center. One thing that happens to brownies while baking is that the edges bake up tall and the centers sink.
You can fix this problem by gently pressing down the edges of the brownies with a spatula while they are still hot from the oven to create an even top. I find that letting the brownies cool completely before attempting to remove them from the pan lets the centers become set and the removal process much easier. If you like a nice warm brownie just reheat the cooled brownie briefly in the microwave! Here is how you can make your own.
Gently press down the edges of the hot brownies with the spatula to make them even with the center. I like to let my brownies cool for one hour before removing from the pan as this gives the center time to set up and makes for easier cutting and removing. You can reheat the brownies briefly in the microwave if you like them warm (especially with ice cream). Top with some extra pecans.