kathy

Gooey Caramel Brownies

14 ounces caramels
1/3 cup evaporated milk
8 ounces german sweet chocolate
6 tablespoons butter
4 eggs
1 cup sugar
1 cup flour (sifted)
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons vanilla
6 ounces chocolate chips
1 cup chopped walnuts

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. 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. Beat eggs until foamy using electric mixer at high speed.
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 cooled chocolate
mixture and vanilla. 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. Stir 1/2 cup of walnuts into remaining chocolate batter. Spread batter by
spoonfuls over the caramel layer. Sprinkle with remaining nuts. Bake for 20 minutes. Cool
in pan on rack.

* Refrigerate before cutting into bars or squares. very
difficult to cut if not chilled first.

Categories: Desserts, Sweets
http://www.thedailyrecipe.com

--
Rec.food.recipes is moderated by Patricia D. Hill at recipes@swcp.com.
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/