Pre-heat oven to 350 F. Prepare pan, I used 8 inch round cake pan, grease pan and line bottom with parchment paper. Mix the dry ingredients in a bowl and set aside. In mixing bowl add brown sugar and butter, beat until mixed. Beat the eggs and slowly stream them into the brown sugar/butter mixture. Add in vanilla and slowly mix in dry ingredients. Stir in the pecans. Pour half the batter into the pan. Sprinkle the 3/4 cup butterscotch chips and 1/2 cup chocolate chips over the first layer spreading evenly. Cover with the second half of batter. Bake 25-30 mins. Remove from oven, immediately sprinkle the remaining 1/4 cup butterscotch chips on top of the brownie, let melt and spread with off set spatula, then sprinkle 1/4 cup pecans on top of butterscotch. (Note: the butterscotch chips may not looked melted, test after 3-5 minutes by trying to spread with spatula). When ready to eat warm blondie for 30 seconds (if eating right out of the oven no need to heat blondie) and put a scoop or two of butter pecan ice cream on top. Enjoy.