Caramel Brownies

Servings: 25
Ingredients:

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_