9 TB unsalted butter, room temp, plus more for pan
1 2/3 c. all-purpose flour
1 tsp. baking powder
¾ tsp. coarse salt
1 c. packed light brown sugar
2 large eggs
1 tsp. pure vanilla extract
1/3 c. butterscotch chips
½ c. unsalted cashews, coarsely chopped
¼ c. toffee bits
1. Preheat oven to 350. Butter an 8 inch pan and line with parchment, butter lining.
2. Whisk together flour, baking powder and salt in bowl.
3. Put butter and brown sugar in the bowl of an electric mixer on medium and mix until pale and fluffy, about 3 minutes. Add eggs and vanilla; mix. Reduce to low and add flour mixture, scraping the sides, until combined. Mix in chips, cashews and toffee.
4. Pour batter into pan and spread evenly. Bake until golden, about 42 to 45 minutes. Cool in pan 15 minutes, lift out and cool on wire rack. Store, room temp, air tight, 3 days.