Salted Carmel Brownies

2 cups sugar

¾ cup baking cocoa

½ cup canola oil

½ cup melted butter

4 large eggs

¼ cup milk

1 ½ cup milk

½ teaspoon salt

1 teaspoon baking powder

1 cup semisweet chocolate chips (may use mini chips)

1 cup chopped nuts, divided (I like pecan or walnuts)

1 package (14 ounce) caramels

1 can (14 ounce) sweetened condensed milk

Preheat the oven to 350 degrees and grease or butter a 13 by 9-inch baking dish. To make the batter; beat the sugar, cocoa, oil, melted butter, eggs, and milk until well blended.  Mix the flour, salt, and baking powder and then add it slowly to the sugar mixture.  Fold in the semisweet chips and half the chopped nuts.  Pour about 2/3 of the batter evenly in the prepared pan and bake for 12 minutes.  During the 12 minutes melt the caramels in the condensed milk over low heat.  Pour the caramel mixture over the brownies and sprinkle with the remaining chopped nuts.  Take teaspoonfuls of the remaining batter and place evenly on the caramel and lightly swirl with a knife.  Return to the preheated oven and bake another 30 to 35 minutes or until a toothpick inserted in the center comes out with moist crumbs.  Do not over bake or they will be dry.  Cool and enjoy. 

Chocolate Pie

Pastry for a single-crust pie

Pie:

4 ounces of German sweet chocolate, chopped

1 tablespoon of butter

1 teaspoon of vanilla

1/3 cup of sugar

3 tablespoon of cornstarch

1 ½ cups milk

2 large eggs

Topping:

2/3 cup evaporated milk

½ cup sugar

¼ cup butter

1 large egg

1 1/3 cup flaked coconut

½ cup pecans