chocolate bourbon pecan butterscotch blondies

Chocolate Bourbon Pecan Butterscotch Blondies
Makes one 8×8 pan (or one 11 x 4 tart pan, as above)

Adapted from How to Cook Everything

Butterscotch base:
1 stick butter, browned (or melted)
1 cup brown sugar, packed
1 egg
1 teaspoon vanilla
1/2 teaspoon salt
1 cup flour (increase the flour by one tablespoon if using booze)

To go to fancytown:
1/4 cup bourbon
1/2 cup chocolate chips
1/2 cup spiced pecans, coarsely chopped
flaky salt, for sprinkling

Preheat the oven to 350. Butter the pan and set aside. Stir together the butter and brown sugar. Add the egg and beat until fully combined. Stir in the vanilla, salt and bourbon. Add the flour and beat vigorously until thick and shiny. Add the chocolate and pecans. Pour into the prepared pan, sprinkle with salt, and bake for 20-25 minutes or until a tester comes out clean. Cool. Slice. Serve.