Brownies

*Use recipe and a half to make a cookie sheet

2 cubes butter
2 C. sugar
1/3 C. Cocoa
4 eggs
2 C. flour
1 tsp. salt
2 tsp. vanilla
add some cinnamon
Bake 350 (20-25 mins)

BYU Mint Brownies

MAKES ONE 9-BY-13 PAN OF BROWNIES.
PREP AND COOK: 90 min. COOL: 1 hr.
1 c. margarine
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts
12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate frosting. You can also search the Internet for chocolate icing recipes.)
MINT ICING
5 Tbsp. margarine
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.

2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.

Squirrel Bars

1/2 c. peanut butter
1/3 c. butter
3/4 c. brown sugar
3/4 c. sugar
2 eggs
2 tsp. vanilla
1 c. flour
1 tsp. baking powder
6 ounces chocolate chips (1/2 a bag)

Mix together first four ingredients. Add eggs and vanilla. Stir in flour and baking powder. Spread mixture in a greased 9x13 pan. Sprinkle chips on top. Bake 3 min. at 350 degrees. Take out and "marbelize". Return to oven for another 18-20 minutes. Cool and cut into bars to serve.

Caramel Brownies

These are the brownies that I brought to Russ & Jan's on Sunday

1 German Chocolate cake mix (other chocolate cake mixes also work)
1 C chocolate chips
1/2 C butter, melted
2/3 C evaporated milk, divided
50 caramels

Unwrap caramels and place in thick sauce pan with 1/3 C evaporated milk. Heat on medium low heat stirring occasionally until melted. Combine dry cake mix, melted cube of butter, and 1/3 C evaporated milk. Grease and flour 9x13 pan. Press 1/2 of cake mix in pan. Bake at 350 for 6 min. Remove from oven and sprinkle chocolate chips across then pour melted caramel over. Crumble remaining batter on top. Bake at 350 for 18 min.

Variation:
Use white chocolate chips along with the chocolate chips.