Carmel Brownies

1 (14 oz.) pkg. carmels
1 pkg. German Choc. cake mix
1/3 c. evaporated milk
1 pkg. (12 oz.) chocolate chips
1/3 c. evaporated milk
3/4 c. butter or marg.
1 c. chopped nuts

In heavy sauce pan (or microwave) melt carmels and 1/3 c. evaporated milk. Set aside. Grease and flour a 9 x 13 pan. In large bowl combine dry cake mix, butter, 1/3 c. evaporated milk, and nuts. By hand, stir until dough holds together. Press 1/2 of the dough into pan, reserving remaining dough for the top. Bake at 350 degrees for 6 minutes. Sprinkle chocolate chips over baked crust, spread melted carmel mixture over choc. chips, crumble reserve dough over carmel. Return to oven for 15 to 18 min. Cool slightly. Refrigerate about 30 min. to set carmel layer. Cut in bars.

Grandma's Blonde Brownies

2 c brown sugar
2/3 c butter
2 large eggs
1 t vanilla
1 t salt
1 t baking powder
1/4 t soda
2 1/2 c flour
1-2 c chocolate chips

Cream butter and sugar. Add eggs; beat until light and fluffy. Add vanilla. Stir dry ingredients together. Add to egg mixture. Press into greased and floured 9 x 13 baking dish. Sprinkle with chocolate chips and press gently into surface. Bake at 350 degrees for 25-30 minutes. Brownies will raise and then settle in the center when baking is complete.

This recipe is also really good with butterscotch chips.

From: LeeAnne J.