Use the size pan specified in the recipe. To check the width
of a pan, measure across the top from inside edge to inside edge.
Cut the baked brownie recipe into bars, squares or other shapes when completely cool
unless the recipe specifies differently. This helps prevent the bars from
crumbling.
Store bar cookies or brownies in a tightly covered
container, or leave them in the pan and cover tightly with aluminum foil.
Caramel Layered Brownies
4 ounces unsweetened chocolate
1 1/2 sticks butter
2 cups sugar
3 eggs
1 teaspoon vanilla
1 cup flour
1 cup semisweet chocolate chips
1 1/2 cups nuts, divided
14 ounces packaged caramels
1/3 cup evaporated milk
Heat oven to 350ºF. Microwave chocolate and margarine in large microwavable bowl
on high for 2 minutes or until margarine is melted. Stir until chocolate is
completely melted. Stir sugar into melted chocolate mixture. Mix eggs and
vanilla until well blended. Stir in flour. Remove 1 cup of batter; set aside.
Spread remaining batter into greased 13x9 inch pan.
Sprinkle with chips and 1 cup nuts. Microwave caramels and milk in same bowl on
high 4 minutes, stirring after 2 minutes. Stir until caramels are completely
melted and smooth. Spoon over chips and nuts, spreading to edges of pan. Gently
spread reserved batter over caramel mixture. Sprinkle with the remaining 1/2 cup
nuts.
Bake for 40 minutes or until toothpick inserted into center comes out with fudgy
crumbs. DO NOT OVERBAKE. Cool in pan cut into squares.
