Notes from the book: life is full of enough difficult decisions, picking a dessert flavor shouldn't be one of them. Who says you have to choose between vanilla or strawberry, almond or pistachio, or harder yet, chocolate or butterscotch? You can have both. These bars have a thick, and a cakey butterscotch top shot through with butterscotch chips for added punch.. At the bakery this is a limited edition bar, meaning we make it only once in a while. When we do, customers have been known to rush across town in taxi cabs to stock up before we sell out.
1grease a 9 x 9" baking pan with butter. Dust with flour and tap out the excess. Preheat the oven to 350°.
To make the bottom brownie, melt the butter and bittersweet chocolate chips together in a small pan over low heat, stirring frequently. Remove from the heat and set aside to cool.
2Creamy eggs, sugar, and vanilla together until smooth. Add the cooled chocolate mixture and continue mixing until well blended.
3Mix the flour and salt and sift together directly into the batter. Mix gently until well mixed and no trace of the dry ingredients remains. Stir in the semi sweet chocolate chips by hand, if desired. Spread the batter evenly into prepared baking pan and set aside.
4To make the top layer, melt the butter in a small pan or in the microwave. Beat the egg, Brown sugar, and vanilla together until light and fluffy. Add the melted butter and continue beating until well mixed.
Measure the flour, salt, and baking powder and then sift together directly into the batter. Mix gently until well combined and no trace of the dry ingredients remains. Stir in the butterscotch chips by ham. With a spatula, spread the batter over the bottom layer in the prepared baking pan and smooth to the edges.
5Bake for 32 minutes or until a toothpick inserted in the center comes out clean or with only crumbs, not batter, on it. The top should be a Golden butterscotch color.
Remove from the oven and let cool on a rack for one hour. Mix 12 to 16 bars.