Double Butterscotch Chocolate Chip Brownies

1 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 1/4 cups firmly packed light brown sugar
1 tablespoon unsulfered molasses
1 teaspoon vanilla extract
2 large eggs
1/2 cup semisweet or milk chocolate chips
1/2 cup butterscotch chips
1/2 cup toasted walnut halves, chopped

Preheat oven to 350 degrees. Coat a 9-inch square baking pan with non-stick cooking spray.

In a small bowl, whisk together flour, baking soda and salt. Set aside.

In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add brown sugar gradually, beating until light and fluffy, about 3 minutes, and scraping down bowl once or twice. Beat in molasses and vanilla, and then eggs, one at a time, scraping down bowl.

Add about one-third of the flour mixture and mix on low speed. Gradually add remaining flour mixture, mixing just until blended. Stir in chocolate and butterscotch chips, and the walnuts. Spread evenly into prepared pan.

Bake until evenly browned and edges have begun to pull away from the sides of the pan, about 35 minutes. A toothpick inserted in the center should come out with some moist crumbs clinging.

Place pan on rack until cool. Cut into 16 bars. Brownies will keep up to 1 week at room temperature in an airtight container. Store in layers separated by wax paper.

Makes 16 bars