Caramel Brownies

Total Time: 26 mins

Ingredients

• Servings: 25
• 14 ounces caramels
• 1/3 cup evaporated milk
• 8 ounces german sweet chocolate
• 6 tablespoons butter
• 4 eggs
• 1 cup sugar
• 1 cup flour (sifted)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons vanilla
• 6 ounces chocolate chips
• 1 cup walnuts, chopped

Recipe

• 1 preheat oven to 350.
• 2 grease and flour a 9 x 13 baking pan.
• 3 combine caramels and evaporated milk in top of double boiler over low heat.
• 4 cover and simmer until caramels are melted, stirring occasionally.
• 5 set aside, keeping warm.
• 6 combine german sweet chocolate and butter in 2 quart saucepan.
• 7 place over low heat stirring occasionally until melted.
• 8 remove from heat.
• 9 cool to room temperature.
• 10 beat eggs until foamy using electric mixer at high speed.
• 11 gradually add sugar, beating until mixture is thick and lemon colored.
• 12 sift together flour, baking powder and salt.
• 13 add to egg mixture mixing well.
• 14 blend in cooled chocolate mixture and vanilla.
• 15 spread half of mixture into prepared baking pan.
• 16 bake for 6 minutes.
• 17 remove from oven and spread caramel mixture carefully over baked layer.
• 18 sprinkle with chocolate chips.
• 19 stir 1/2 cup of walnuts into remaining chocolate batter.
• 20 spread batter by spoonfuls over the caramel layer.
• 21 sprinkle with remaining nuts.
• 22 bake for 20 minutes.
• 23 cool in pan on rack.
• 24 refridgerate before cutting into bars or squares.
• 25 these brownies are very difficult to cut if not chilled first.