Preparation Steps

• Preheat oven to 350°F. Line a 9x13 inch baking pan with parchment, leaving an overhang, and lightly grease.
• Whisk together flour, baking powder, and salt in a medium bowl; set aside.
• In a large bowl, stir melted butter and brown sugar until smooth and glossy; let stand 2 minutes to cool slightly.
• Whisk in eggs and vanilla until fully combined and shiny.
• Add dry ingredients and fold just until no streaks of flour remain; do not overmix.
• Fold in butterscotch chips and pecans. Batter will be thick.
• Spread evenly into the prepared pan and smooth the top.
• Bake 22 to 26 minutes, until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs.
• Cool completely in the pan on a rack. Use the parchment to lift out, then cut into 24 bars.
• Store airtight at room temperature up to 4 days, or freeze up to 2 months.