Butterscotch Blondies

¾ c butter, softened
¾ c brown sugar
½ c sugar
2 eggs
2 cups flour
1 t baking soda
½ t salt
1 2/3 c (10 oz package) butterscotch chips
1 c chopped nuts (optional)

Oven at 350. Grease a 13/9 inch pan. Beat butter and sugars in a bowl until creamy. Add eggs, beat well. Stir together flour, baking soda, and salt. Gradually add flour mixture to butter mixture, blending well. Stir in butterscotch chips and nuts. Spread into prepared pan. Bake 30-35 minutes. Cool completely in pan on a wire rack. Makes 36 bars.

**Note-Very, very yummy blondies! The butterscotch chips really add something delicious and unusual to this dessert!

Carmel Brownies

14 oz. package of caramels (unwrapped)
2/3 cup of evaporated milk (divided)
3/4 cup of melted butter
1 package of Chocolate Cake Mix (any chocolate cake mix will do, devil's food, chocolate, German chocolate, etc.)
1 cup chocolate chips

Oven at 350. Put caramels and 1/3 cup of evaporated milk in a sauce pan and heat over low heat. Stir frequently/constantly until caramels are completely melted. Set aside caramel mixture.

Mix together melted butter, chocolate cake mix, and the other 1/3 cup of evaporated milk until all blended. Spread half of mixture into bottom of greased 13 x 9 pan. The mixture should cover the entire bottom of the pan in a thin layer. (You may have to use a little more than half the mixture.) Place in the oven and bake for 8 minutes. Pull out and let cool for about 1 minute. Then sprinkle the chocolate chips over it. Pour caramel mixture over chocolate chips. Take remaining cake mixture and drop in spoonfuls over caramel. Bake for an additional 20-25 minutes. . The spoonfuls will expand while baking and will cover most of the caramel mixture but not all of it. Let cool for a few minutes and serve. These keep very well in a covered container for several days.

Black Forrest Brownies

Oven at 350

4 one-oz squares semi-sweet chocolate (or ¾ cups chocolate chips)
¾ c butter
1/ ½ c white sugar
3 eggs
1 t vanilla extract
1 c flour
½ c pecans (or other nuts of your choice)
½ c chopped cherries (either dried or drained maraschino)
½ c semi-sweet chocolate chips (Optional)

Line a 9x13 pain with parchment paper.

Microwave chocolate and butter for 1 minute. Stir. Microwave in 20 second increments until melted. Stir sugar into chocolate mixture. Add eggs (make sure it’s not too hot that it will cook the eggs). Mix in extract. Mix in flour until it is just moistened. Add in cherries and nuts. Bake 350 for 30 minutes.

**Note-these are the most delicious brownies I have ever made! They are as good as boxed mix! The cherries as just a touch of cherry flavor but the real treat is how moist and dense they are.