*  Exported from  MasterCook  *

                            Caramel Brownies

Recipe By     : Cookiemania
Serving Size  : 25   Preparation Time :0:00
Categories    : Brownies

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 14      oz            Caramels
    1/3  c             Evaporated milk
  8      oz            German sweet chocolate
  6      tb            Butter
  4                    Eggs
  1      c             Sugar
  1      c             Flour -- sifted
  1      ts            Baking powder
    1/2  ts            Salt
  2      ts            Vanilla
  6      oz            Chocolate chips
  1      c             Walnuts -- chopped

Preheat oven to 350°F. Grease and flour a 9x13" 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 qt 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. These brownies are very difficult to cut if not
chilled first.

Posted by: Art Poe <[email protected]>


                  - - - - - - - - - - - - - - - - - -

You are viewing proxied material from tilde.pink. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.