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