Preheat oven to 350F degrees. Lightly grease a 9x13-inch baking pan with nonstick cooking spray and set it aside.
In a 2 quart sauce pan over medium heat, melt the butter, stirring it with a wooden spoon so it doesn't scorch. Add the brown sugar and cook, stirring, until it dissolves into the butter. This will take 2 to 3 minutes.
Remove the pan from the heat and add the granulated sugar, biscuit mix, vanilla, and eggs. Stir until everything is well blended.
Stir in the butterscotch chips and pecans. With a rubber spatula, scrape the batter into the prepared pan.
Bake the butterscotch blondies until the edges rise up, get crusty, and begin to pull away from the sides of the pan and the center is glossy but still a little soft.
Remove the baking pan from the oven and place it on a wire rack to cool for at least 20 minutes before cutting.
Cut into 48 little squares.
Coconut Butterscotch Blondies: Substitute 1 cup coconut flakes for the chopped pecans
Coconut Macadamia Butterscotch Blondies: Substitute 1 cup chopped macadamia nuts for the pecans and add ½ to 1 cup coconut flakes
Chocolate, Oat, and Walnut Blondies: Substitute semisweet chocolate chips for the butterscotch chips and walnuts for the pecans. Reduce the biscuit mix to 2 cups and add 1 cup quick cooking oats.