Goetze's Caramel Cream Brownies
Source: Jan Taylor
1 cup butter
4 squares unsweetened chocolate
2 cups granulated sugar
1 cup flour
1 teaspoon vanilla extract
1/2 teaspoon salt
36 unwrapped Goetze's Caramel Creams
1/4 cup evaporated milk
1 tablespoon margarine
1 cup chopped walnuts (optional)
Preheat oven to 350 degrees F.
Combine chocolate and butter and melt over very low heat. Cool slightly.
Whisk eggs until frothy; add sugar, vanilla extract and salt. Beat on high speed
for 5 minutes, until smooth. Stir in chocolate mixture, add flour and beat just
until blended. Pour 1/3 to 1/2 brownie mix into a lightly greased 9 x 13-inch
pan (cover bottom of pan) and bake 10 minutes at 350 degrees F.
Combine caramel creams, evaporated milk, and margarine, and stir frequently over
medium/low heat and remove from heat when smooth. Remove brownies from oven;
spread caramel cream mixture on top and sprinkle with nuts on top.
Cover with remaining brownie mix and bake additional 25 to 30 minutes at 350
Cool for at least 2 hours, in pan, at room temperature to set caramel.
Makes 30 brownies.