(from Joanne Fluke’s “Cream Puff Murder”)

4 (1 oz.) squares semi-sweet chocolate (or ¾ cup chocolate chips)

¾ cup butter

1½ cup sugar

3 eggs, beaten

1 teaspoon vanilla extract

1 cup flour

½ cup chopped cashews

½ cup chopped butterscotch chips

½ chip semi-sweet chocolate chips (I used Ghirardelli)

Line a 9×13 inch cake pan with foil, large enough to flap over the sides. Spray the foil lined pan with Pam.

Melt chocolate and butter in microwave on HIGH for 1 minute. Stir. Microwave for an additional 20 seconds and stir again if necessary.

Stir the sugar into the chocolate mixture. Feel the bowl. If it is no longer hot, add the eggs and stir thoroughly. Mix in the vanilla extract.

Mix in the flour, and stir just until it’s moistened.

Mix in the nuts and chips. Give a final stir by hand, and spread the batter out in your prepared pan. Smooth the top with a rubber spatula.

Bake at 350°F for 30 minutes.

Cool the Bonnie Brownie Cookie Bars in the pan on a metal rack. When they’re thoroughly cool, grasp the edges of the foil and lift the brownies out of the pan. Place them face down on the cutting board, peel the foil off the back, and cut them into the brownie-sized pieces.

Frost or dust lightly with powdered sugar.