Caramel Brownies - caramels

Method

• 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.
• Refridgerate before cutting into bars or squares.
• These brownies are very difficult to cut if not chilled first.