4 ounces unsweetened chocolate
3/4 cup butter
2 cups sugar
4 eggs, lightly whisked
1 cup flour
14 ounces caramels (I love the Milk-Maids myself)
1/3 cup heavy cream
2 cups chopped pecans or walnuts
2 cups chocolate chips
Preheat the oven to 350 degrees.
Butter and flour a 13x9 inch pan.
Melt the chocolate and butter together over a double boiler. In a separate bowl, whisk together the eggs and sugar. Add the melted chocolate and butter, and then the flour.
Pour half of the batter into the pan and bake for about 20 minutes, or until just set. In the meantime, melt the caramels and the cream together over high heat.
Spread the caramel mixture over the brownie layer, then sprinkle with nuts and chocolate chips. Cover with the rest of the batter and bake for another 20-25 minutes until just set.
Let the brownies cool for a few minutes after you pull them out of the oven, but cut them before they reach room temperature.
Oh, they are so good.
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