Butterscotch brownies

The first time I tasted these little bits of heaven, I was sure they had a helping of magic in them.

¼ lbs butter

1 tsp vanilla

1 Tbsp molasses

1 ¼ cup brown sugar packed

2 eggs

1 cup all purpose flour

¾ cup pecans coarsely chopped

Raisins if desired

In a large bowl cream the butter. Beat in the vanilla n molasses. Add the brown sugar and beat well.  Add the eggs one at a time beating well after each addition, and beat at moderately high speed for a minute or two, scraping the bowl occasionally with a rubber spatula until the mixture is very smooth and light in colour. On low speed add the flour continuing to scrape the bowl and beating only until thoroughly mixed. Stir in the nuts (and raisins if using)  Transfer dough into buttered pan. Spread the top to make it an even layer. Bake at 350 for 32-35 minutes or until a toothpick inserted into the center comes out almost dry. Let cool completely in pan. Cut into desired squares or rectangles.

Icing

2 cups icing sugar

½ cup butter, room temp

125 g pkg cream cheese (or half of a 250g brick)

1 tsp vanilla

Cream the cream cheese and butter together. Add vanilla, then gradually add icing sugar and beat until creamy. Add food colouring if desired.