Caramel Brownies (bob Butler)
German sweet chocolate
+ 1/2 c chopped walnuts
In a 2 qt saucepan, combine German chocolate and butter. Place over
low heat, stirring occasionally, until melted. Remove from heat.
Cool to room temperature.
Preheat oven to 350 degrees. Grease and flour a 9x13" baking pan. In
the top of a double boiler over low heat, combine caramels and
evaporated milk. Cover and simmer until caramels are melted, stirring
occasionally. Set aside, keeping warm.
Beat eggs on high until foamy. Gradually add sugar, beating until
mixture is thick and lemon colored. Sift together flour, baking
powder, and salt. Add to egg mixture, mixing well. Blend in
chocolate mixture and vanilla. Spread half of mixture in pan. Bake 6
minutes. Remove from oven and spread caramel mixture carefully over
baked layer. Sprinkle with chocolate chips. Stir 1/2 c walnuts into
remaining batter. Spread by spoonfuls over the caramel layer.
Sprinkle with 1/2 c walnuts. Bake 20 minutes.
Cool in pan or rack. Refrigerate before cutting into bars or squares
or they'll be very difficult to cut.