See below ingredients
1 c Chocolate chips
1 c Butterscotch chips
2 c Flour
1 1/2 ts Baking powder
1/2 ts Salt
1 c Butter; softened
1 c Brown sugar; packed
2 ts Vanilla
1 c Pecans; chopped
Preheat oven to 350 degrees F. Butter a 9x13" 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 marbelize. 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.