4 squares unsweetened chocolate
3/4 cup butter or margerine
2 cups sugar
1 tsp vanilla
1 cup all-purpose flour
1 cup semi-sweet chocolate chips
1 1/2 cups chopped nuts, divided
1 pkg caramels (14 oz)
1/3 cup evaporated milk
Preheat oven to 350 F.
Melt chocolate and butter in the microwave for 2 minutes or melt over a double boiler on the stove.
Stir sugar into chocolate mixture. Mix in eggs and vanilla until well blended. Stir in flour. Remove one cup of batter; set aside. Spread remaining batter in greased 13 x 9-inch pan. Sprinkle with chips and 1 cup nuts.
Microwave caramels and evaporated milk in medium bowl on high for 4 minutes, stirring after 2 minutes. (Length will depend on the power of your microwave) Stir until caramels are completely melted ans smooth. Spoon over chips and nuts, spreading to edges of pan. Gently spread reserved batter over caramel layer. Sprinkle with remaining 1/2 cup nuts.
Bake for 40 minutes or until wooden toothpick inserted into centre comes out with fudgy crumbs. Cool in pan on rack. Cut into squares. Makes about 2 dozen brownies.
Source: Treasury of Desserts, 1993