Chocolate Butterscotch Swirl Brownies
• 1 cup chocolate chips
• 1 cup butterscotch chips
• 2 cups flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup butter or margarine, softened
• 1 cup brown sugar, packed
• 2 teaspoons vanilla
• 3 eggs
• 1 cup pecans or walnuts, chopped

Preheat oven to 350°. Butter a 9x13-inch pan. Melt chocolate and butterscotch chips, separately, over very low heat; set aside. In small bowl, stir together baking powder, flour and salt.
 
In large bowl, combine butter, brown sugar and vanilla; beat until creamy. Add eggs, one at a time, beating well after each. Gradually stir in dry ingredients then the pecans. Divide batter in half. Blend melted butterscotch chips into one half of the batter. To remaining batter add melted chocolate. Stir well. In pan, alternate globs of butterscotch and chocolate batters, making a checkerboard effect. Swirl together to marbleize. Gently smooth top of batter with a wet hand to make an even layer. Bake about 35 minutes or until done. Cool completely in pan before cutting.