Ingredients Jump to Instructions ↓

  1. 14 oz 397g Caramels

  2. 1/3 cup 78ml Evaporated milk

  3. 8 oz 227g German sweet chocolate

  4. 6 tablespoons 90ml Butter

  5. 4 Eggs

  6. 1 cup 198g / 7oz Sugar

  7. 1 cup 62g / 2 1/5oz Flour - (sifted)

  8. 1 teaspoon 5ml Baking powder

  9. 1/2 teaspoon 2 1/2ml Salt

  10. 2 teaspoons 10ml Vanilla

  11. 6 oz 170g Chocolate chips

  12. 1 cup 146g / 5.1oz Walnuts - chopped

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350F. Grease and flour a 9 x 13 baking pan.

  2. 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.

  3. Combine German sweet chocolate and butter in 2 quart saucepan. Place over low heat stirring occasionally until melted.

  4. Remove from heat. Cool to room temperature.

  5. Beat eggs until foamy using electric mixer at high speed. Gradually add sugar, beating until mixture is thick and lemon colored.

  6. Sift together flour, baking powder and salt. Add to egg mixture mixing well. Blend in cooled chocolate mixture and vanilla.

  7. Spread half of mixture into prepared baking pan.

  8. Bake for 6 minutes.

  9. Remove from oven and spread caramel mixture carefully over baked layer. Sprinkle with chocolate chips.

  10. Stir 1/2 cup of walnuts into remaining chocolate batter. Spread batter by spoonfuls over the caramel layer. Sprinkle with remaining nuts.

  11. Bake for 20 minutes. Cool in pan on rack. Refrigerate before cutting into bars or squares. These brownies are very difficult to cut if not chilled first.


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