GOOEY CARAMEL BROWNIES
INGREDIENTS:
14 ounces caramels
1/3 cup evaporated milk
8 ounces german sweet chocolate
6 tablespoons butter
4 eggs
1 cup sugar
1 cup flour (sifted)
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons vanilla
6 ounces chocolate chips
1 cup chopped walnuts
DIRECTIONS:
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.
* Refrigerate before cutting into bars or squares. very
difficult to cut if not chilled first.
MARZEE'S CORNER
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TIPS FOR CUTTING AND STORING BROWNIES
Brownies will be easier to cut if you place the pan in
the freezer for several minutes. Dip a sharp knife in
hot water, wipe it dry, and move it across the pan in
an up-and-down sawing motion.
After you cut the brownies, either cover the pan tightly
with aluminum foil or remove the brownies and place them
in an airtight container. If they contain perishable
ingredients such as cream cheese, place them in the
refrigerator. At room temperature, they'll keep for three
to four days; in the refrigerator, about five days.
Freezing brownies may affect their texture, so it's
best to take a few precautions. If the brownies have
been cut into squares, wrap each square in plastic wrap,
then in foil, and then place the wrapped squares in an
airtight freezer bag.
Alternatively, you can freeze the whole pan briefly-just
long enough to harden the brownies. Then remove the brownie
"block," wrap it tightly in plastic wrap, then in foil.
Place the block into a large airtight freezer bag and freeze.
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