RECIPE- Marbled chocolate butterscotch brownies

for the butterscotch batter:

          ½ stick ( ¼  cup) unsalted butter

          ¾ cup firmly packed dark brown sugar

          1 lg. egg, beaten lightly

          ½ c. whole-wheat flour

          1 tsp. vanilla

          ¼ tsp. salt

          ¼ tsp. dbl. acting baking powder

          ½ c. chopped walnuts

for the chocolate batter:

          2 oz. unsweetened chocolate, chopped

          ½ stick ( ¼  cup) unsalted butter

          ½ c. firmly packed light brown sugar

          1 egg, beaten lightly

          ½ c. whole-wheat flour

          1 tsp. vanilla

          ¼ tsp. salt

          ¼ tsp. dbl. acting baking powder

          ½ c. chopped walnuts

Butter 8-inch square baking pan and preheat oven to 350 F.

          make the butterscotch batter:

                    In a saucepan melt the butter over moderately low heat, add the sugar, and bring the mixture to a boil, stirring, until the sugar is dissolved. Let the mixture cool. Beat in the egg, stir in the flour, vanilla, salt, and baking powder, and fold in the walnuts.

          make the chocolate batter:

                    In the top of a double boiler set over hot water melt the chocolate with the butter and remove the pan from the heat. Stir in the sugar, beat in the egg, and stir in the flour, vanilla, salt, and the baking powder. Fold in the walnuts.

                    Pour the batters alternately into the baking pan and lightly swirl a knife through the mixture once to marbleize the batters. Bake 25 to 30 mins. or until a cake tester inserted in center comes out clean. cool. cut into 2-inch squares. makes 16