Recipe#8090

Title: Brownies 13

Newsgroups: rec.food.recipes 
 From: st931530@pip.cc.brandeis.edu (Jeff Lawley) 
 Subject: Caramel Brownies 
 Message-ID: <1994Feb28.192207.9562@news.cs.brandeis.edu> 
 Organization: Brandeis University 
 References: <2kdi95$p4e@s.ms.uky.edu> 
 Date: Mon, 28 Feb 1994 19:22:07 GMT 

Here's a very good recipe for caramel brownies. It's not very hard, but
 if you find a way to cut the brownies without them mashing, let me know.
 Title: Caramel Brownies
 Categories: Brownies
 Servings: 25
 14 oz Caramels                            1 c  Flour (sifted)
 1/3 c  Evaporated milk                     1 ts Baking powder
 8 oz German sweet chocolate            1/2 ts Salt
 6 tb Butter                              2 ts Vanilla
 4    Eggs                                6 oz Chocolate chips
 1 c  Sugar                               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.  Refrigerate before cutting
 into bars or squares.  These brownies are very difficult to cut if not
 chilled first.