Title: Caramel Brownies
Categories: Dessert
Yield: 25 Servings
| 14 | oz | Caramels |
| 1/3 | c | Evaporated milk |
| 8 | oz | German sweet chocolate |
| 6 | tb | Butter |
| 4 | | Eggs |
| 1 | c | Sugar |
| 1 | c | Flour (sifted) |
| 1 | ts | Baking powder |
| 1/2 | ts | Salt |
| 2 | ts | Vanilla |
| 6 | oz | Chocolate chips |
| 1 | c | Chopped walnuts |
1. Preheat oven to 350. 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. 2. 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. 3. 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. 5. 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. 6. Stir 1/2 cup of walnuts into
remaining chocolate batter. Spread batter by spoonfuls over the caramel
layer. Sprinkle with remaining nuts. 7. Bake for 20 minutes. Cool in pan
on rack. Refridgerate before cutting into bars or squares. These brownies
are very difficult to cut if not chilled first. from: _Cookiemania_