Ingredients
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1 cup butter 4 squares unsweetened chocolate 2 cups sugar 4 eggs 1 cup flour 1 tsp vanilla 1/2 tsp salt 36 unwrapped Goetze's Caramel Creams (15 oz) 1/4 cup evaporated milk 1 Tbsp. margarine 1 cup chopped walnuts (optional)
Procedure
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Preheat oven to 350 degrees. Combine chocolate and butter, and melt over very
low heat. Cool slightly. Whisk eggs until frothy, add sugar, vanilla, and
salt. Beat on high speed for 5 minutes, until smooth. Stir in chocolate
mixture, add flour and beat just until blended. Pour 1/3 to 1/2 brownie mix
into a lightly greased 9x13 pan (cover bottom of pan) and bake 10 minutes at 350
degrees. Combine Caramel Creams, evaporated milk, and margarine, and stir
frequently over med/low heat and remove from heat when smooth. Remove brownies
from oven--spread Caramel Cream mixture on top and sprinkle nuts on top. Cover
with remaining brownie mix and bake additional 25 to 30 minutes at 350 degrees.
Cool for at least 2 hours, in pan, at room temperature to set caramel.
Makes 30 brownies.
