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CARAMEL BROWNIES

Category:    Desserts
Yield:25 servings
 
     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 ea 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.  Refridgerate before cutting into bars or squares. These brownies
  are very difficult to cut if not chilled first. 
 

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