Caramel Brownies

Recipe Ingredients

14 oz	397g	Caramels
1/3 cup	78ml	Evaporated milk
8 oz	227g	German sweet chocolate
6 tablespoons	90ml	Butter
4		Eggs
1 cup	198g / 7oz	Sugar
1 cup	62g / 2.2oz	Flour - (sifted)
1 teaspoon	5ml	Baking powder
1/2 teaspoon	2.5ml	Salt
2 teaspoons	10ml	Vanilla
6 oz	170g	Chocolate chips
1 cup	146g / 5.1oz	Walnuts - chopped

Recipe Instructions

Preheat oven to 350F. Grease and flour a 9 x 13 baking pan.

Combine caramels and evaporated milk in top of double boiler over low heat. Cover and simmer until caramels are melted, stirring occasionally. Set aside, keeping warm.

Combine German sweet chocolate and butter in 2 quart saucepan. Place over low heat stirring occasionally until melted.

Remove from heat. Cool to room temperature.

Beat eggs until foamy using electric mixer at high speed. Gradually add sugar, beating until mixture is thick and lemon colored. 4. Sift together flour, baking powder and salt. Add to egg mixture mixing well. Blend in cooled chocolate mixture and vanilla.

Spread half of mixture into prepared baking pan.

Bake for 6 minutes.

Remove from oven and spread caramel mixture carefully over baked layer. Sprinkle with chocolate chips.

Stir 1/2 cup of walnuts into remaining chocolate batter. Spread batter by spoonfuls over the caramel layer. Sprinkle with remaining nuts.

Bake for 20 minutes. Cool in pan on rack. Refrigerate before cutting into bars or squares. These brownies are very difficult to cut if not chilled first.

Source:
"Cookiemania"

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