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I am going to tickle your sweet tooth today. The focus is on different varieties of brownies. But first, I have a couple tips for you. If you are on a low-fat diet, consider substituting apple sauce for the oil (same amount) in your brownies and use only egg whites. Also, when both shortening and eggs are called for in a recipe, first put the egg into a measuring cup. Swirl it around, then add to batter. Next measure the shortening in the same cup... it will slide right out. Also, if you would rather not use frosting in a can, you can make your favorite chocolate frosting for a 9x13 cake. When greasing a cake pan, grease only the bottom of the pan. The brownie or cake top will be even rather than rounded at the top.

CHEESECAKE BROWNIES
1 pkg. fudge brownie mix (9x13 inch size)
2 pkg. (3 oz. each) cream cheese, softened
6 T. butter, softened
1/2 c. sugar
2 T. flour
1 t. vanilla
2 eggs, lightly beaten
1 can (16 oz) chocolate frosting

Prepare brownie mix according to package directions. Spread two cups into a greased 9x13 inch baking pan, set aside. In a small bowl, combine next five ingredients, beat until smooth. Add eggs; beat on low speed just until combined. Carefully spread evenly over brownie batter. Cut through batter with a knife to swirl.
Bake at 350 degrees 28-30 minutes or until a toothpick inserted near the center comes out with moist crumbs (brownies may appear moist). Cool completely on wire rack. Makes three dozen. The brownies are so rich you can cut the pieces smaller.

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MAPLE BUTTERSCOTCH BROWNIES
1-1/2 c. packed brown sugar
1/2 c. butter or margarine, softened
1-1/2 c. imitation maple flavoring
2 eggs
1 t. baking powder
1-1/2 c. flour
1 c. chopped walnuts
Powdered sugar, to garnish

In a bowl, cream together brown sugar, butter and flavoring. Beat in eggs, one at a time. Combine flour and baking powder, add to egg mixture. Mix well. Stir in nuts. Pour into a greased nine-inch square baking pan. Bake at 350 degrees for 30 minutes or until tests done. Cool completely. Dust with powdered sugar. Makes 16 brownies.

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TRIPLE-LAYER BROWNIES
3 c. crushed pretzels
3/4 c. butter, melted
3 T. sugar
1 pkg. fudge brownie mix (9x13 size)
3/4 c. semi sweet chocolate chips
1/2 c. creamy peanut butter

Combine pretzels, butter and sugar in a small bowl. Press into an ungreased 9x13 in baking pan. Bake at 400 degrees for eight minutes. Cool on wire rack. Reduce heat to 350 degrees. Prepare brownie mix batter according to package directions. Pour over prepared crust. Bake 35-40 minutes or until toothpick inserted near center comes out with moist crumbs. Do not over bake. Cool completely on wire rack. Melt chips and peanut butter in a micro on high for one minutes, stir until smooth. (If not all melted, zap it in the micro for 15 more seconds.) Spread over top. Refrigerate 30 minutes or until set. Store in an airtight container. Makes two dozen bars.

Thought for the Day: An open mind leads to an open heart.

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