My Aunt Pauline's Brownies
1c sugar
1 stick b*tter or margerine
1 egg
3/4c flour
1 t baking soda
3T cocoa powder
1t vanilla
1/2c.walnuts. Preheat oven 350d. Cream together cocoa powder and b*tter add sugar, egg, vanilla. Mix well stir in flour and soda.stir.in.nuts &.pour into greased and floured 9x9x1 1/2 square baking pan. Bake approx 30min. Cut into squares. Makes 1 dozen.

Choc-Caramel Bars INGREDIENTS: 1 cup plain flour - 1/2 cup almond meal - 125g unsalted b*tter, melted - 3/4 cup caster sugar FILLING: 1/3 cup golden syrup - 125g unsalted b*tter, melted - 2 x 400g cans sweetened condensed milk TOPPING: 200g dark cooking chocolate - 2 teaspoons vegetable oil

Preheat the oven to 180C. Place the flour, almond meal, b*tter and sugar in a bowl and mix well to combine. Press the mixture into a 20cm x 30cm slice tin lined with non-stick baking paper and bake for 15 minutes or until golden. Allow to cool.

For the filling, place the golden syrup, b*tter and condensed milk in a saucepan over low heat and stir for 6-8 minutes or until thickened slightly. Pour the filling over the base and bake for 20 minutes or until golden. Refrigerate for 30 minutes or until cooled completely.

To make the topping, place the chocolate and vegetable oil in a heatproof bowl over simmering water and stir until melted and smooth. Spread the chocolate over the caramel and refrigerate for 2 hours or until set. Slice. Serves 6-8.

YuMumm sounds rich and gooey.