TURTLE BROWNIES

In a microwaveable bowl, combine 36 unwrapped caramels and 3 tablespoons of milk or heavy cream. Heat uncovered on high for 2 to 3 minutes, stirring occasionally, until smooth. Drizzle over batter and sprinkle with chopped pecans, then bake as directed.

PEANUT BUTTER BROWNIES

Slightly warm1/2 cup peanut butter, smooth or crunchy, then drop spoonfuls over the batter. With the tip of a knife or chopstick, lightly swirl the peanut butter through the batter and bake as directed.

MINTY BROWNIES

Add 1/4 teaspoon peppermint extract to the batter, then stir in 3/4 cup chopped mint-flavored chocolate pieces. Bake as directed.

CHERRY BROWNIES

Add 1 cup of dried cherries to the batter before baking. For a more grownup taste, soak the cherries in a little brandy or kirsch for about an hour before draining and adding to the batter.

ROCKY ROAD BROWNIES

Drop spoonfuls of marshmallow creme over the batter and swirl with a knife. Scatter some chopped walnuts over the batter and bake as directed. Or, bake brownies as directed, then remove from the oven and sprinkle with chocolate chips, miniature marshmallows and chopped nuts. Return brownies to the oven just until the marshmallows start to melt.GINGER BROWNIES

Stir 1/3 cup finely chopped crystallized ginger into the batter and bake as directed.

KIM ODE