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1. Preheat oven to 350. Grease and flour a 9 x 13 baking pan.
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Combine caramels and evaporated milk in top of double boiler over low
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heat. Cover and simmer until caramels are melted, stirring
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occasionally. Set aside, keeping warm. 2. Combine German sweet
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chocolate and butter in 2 quart saucepan. Place over low heat
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stirring occasionally until melted. Remove from heat. Cool to room
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temperature. 3. Beat eggs until foamy using electric mixer at high
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speed. Gradually add sugar, beating until mixture is thick and lemon
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colored. 4. Sift together flour, baking powder and salt. Add to egg
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mixture mixing well. Blend in cooled chocolate mixture and vanilla.
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5. Spread half of mixture into prepared baking pan. Bake for 6
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minutes. Remove from oven and spread caramel mixture carefully over
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baked layer. Sprinkle with chocolate chips. 6. Stir 1/2 cup of
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walnuts into remaining chocolate batter. Spread batter by spoonfuls
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over the caramel layer. Sprinkle with remaining nuts. 7. Bake for
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20 minutes. Cool in pan on rack. Refridgerate before cutting into
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bars or squares. These brownies are very difficult to cut if not
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chilled first. from: _Cookiemania_
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