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Caramel
Brownies
14 Ounce Caramels
1/3 Cup Evaporated milk
8 Ounce German sweet chocolate
6 Teaspoon Butter
4 Eggs
1 Cup Sugar
1 Cup Flour (sifted)
1 Teaspoon Baking powder
1/2 Teaspoon Salt
2 Teaspoon Vanilla
6 Ounce Chocolate chips
1 Cup 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. Refrigerate before cutting into
bars or squares. These brownies are very difficult to cut if not chilled
first.
Servings: 25
