Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition


  1. Preheat oven to 350.
  2. Grease and flour a 9 x 13 baking pan.
  3. Combine caramels and evaporated milk in top of double boiler over low heat.
  4. Cover and simmer until caramels are melted, stirring occasionally.
  5. Set aside, keeping warm.
  6. Combine German sweet chocolate and butter in 2 quart saucepan.
  7. Place over low heat stirring occasionally until melted.
  8. Remove from heat.
  9. Cool to room temperature.
  10. Beat eggs until foamy using electric mixer at high speed.
  11. Gradually add sugar, beating until mixture is thick and lemon colored.
  12. Sift together flour, baking powder and salt.
  13. Add to egg mixture mixing well.
  14. Blend in cooled chocolate mixture and vanilla.
  15. Spread half of mixture into prepared baking pan.
  16. Bake for 6 minutes.
  17. Remove from oven and spread caramel mixture carefully over baked layer.
  18. Sprinkle with chocolate chips.
  19. Stir 1/2 cup of walnuts into remaining chocolate batter.
  20. Spread batter by spoonfuls over the caramel layer.
  21. Sprinkle with remaining nuts.
  22. Bake for 20 minutes.
  23. Cool in pan on rack.
  24. Refridgerate before cutting into bars or squares.
  25. These brownies are very difficult to cut if not chilled first.
Most Helpful

These were so rich and yummy! I had to leave in the oven a bit longer than recipe called for and the refrigeration definately helped prior to cutting. This was SUCH a hit at our Bible study! Thanks Pixie--will for sure make again!

Mommy B May 31, 2007

My chef class loved these and they were easy to prepare!

IL FACS Teacher May 02, 2006

Amazing! It is very important to chill before cutting. I made as directed--let chill--cut into squares and brought brownies to room temp. Great brownie!

Richard-NYC January 18, 2006