When we think of Brownies, we often think of our choice being cake-like or chewy. But, oh no, there are so many variations of brownies you could have a whole brownie bar the next time you have guests. How about Pineapple Brownies or Caramel With a Hint of Cinnamon? Check out these recipes for some yummy treats!

PINEAPPLE BROWNIES
3/4 cup butter, softened
1 1/4 cups sugar
1 tsp vanilla
3 large eggs
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 can (8-oz) crushed pineapple in its own juice, well drained
2 oz (2 squares) unsweetened chocolate, melted
1/2 cup chopped nuts

Heat oven to 375 degrees.

In a large mixing bowl beat the butter and sugar until light and fluffy. Add the vanilla and eggs and blend well. Add the flour, baking powder, salt, and cinnamon, mixing well.

Place 1 cup of the batter in a small bowl; stir in the well drained pineapple; set aside.

Add the chocolate and nuts to the batter still in the bowl; mix well.

Spread half of the chocolate batter into an ungreased 9 x 9-inch baking pan. Spoon the pineapple batter evenly over the chocolate batter, spreading carefully. Spoon the remaining chocolate batter over the pineapple layer, spreading to cover.

Bake at 375 degrees for 35 to 45 minutes or until a wooden toothpick inserted in the center comes out clean. Cool completely. Cut into bars.

CARAMEL BROWNIES WITH A HINT OF CINNAMON
1 pkg (14-oz) caramels, unwrapped
2/3 cup evaporated milk
1 pkg caramel flavored cake mix
3/4 cup butter, melted
2 tsp vanilla extract
1/2 tsp ground cinnamon

Preheat oven to 350 degrees.
Lightly grease a 9-inch square baking pan; set aside.

Place the caramels in a saucepan with half the milk.

In a mixing bowl combine the remaining 1/3 cup milk with the cake mix, butter, vanilla, and cinnamon stirring just until blended. Spread half the batter into the prepared baking pan. (The remaining dough will stiffen as it sits; this is okay.)

Bake at 350 degrees for 10 minutes. Cool in the pan on a wire rack for 5 minutes.

Meanwhile, cook the caramels and milk over low heat until the caramels are melted. Stir often during the cooking process. Remove from the heat and set aside. When the baked dough has cooled for the 5 minutes, pour the caramel over dough.

Divide the remaining dough (which has stiffened), into 6 portions. Shape each portion into a circle. Place circles over the caramel, overlapping slighly. This dough will spread during baking.

Return to oven and bake at 350 degrees for 25 minutes. Allow to cool completely in the pan on the wire rack. When cooled, cover and refrigerate thoroughly before cutting.

So gooey you will have to refrigerate or eat with a fork. Decadently rich and delicious.

Enjoy!