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This recipe has appeared in Joy since the original edition. Have all ingredients at room temperature. Position a rack in the center of the oven. Preheat oven to 350* F. Line a 13 x 9- inch baking pan (I always use Pyrex) with greased aluminum foil, allowing it to overhang the 2 narrow ends of the pan by 2 inches.
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In a large, heavy saucepan over very low heat, melt butter with chocolate, stirring constantly until the mixture is smooth.
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Remove from heat and set butter and chocolate aside until completely cool.
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Once cool, stir in sugar and vanilla.
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Stir in eggs until well-combined.
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Add flour and walnuts and stir until just combined (be careful not to overmix!).
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Scrape the batter into the pan and spread to the edges.
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Once level, drizzle caramel ice cream topping over brownies in a swirly pattern or zig-zag. Be careful not to get too much syrup in one spot, or it'll make a delicious, gooey hole in the finished brownies. The syrup will make a slight indentation into the brownies as they bake.
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Bake until the center of the pan is almost firm when lightly pressed and a toothpick inserted in the center comes out clean but still moist at the bottom, 23-28 minutes.
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Remove the pan to a cooling rack and let stand several hours until completely cool.
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Using the overhanging foil as handles, lift the brownies to a cutting board, peel off the foil, and slice into pieces.
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**Helpful hint: Using a plastic knife will keep the brownies from sticking to the knife!***.
