-
1
Preheat oven to 350 degrees F. Grease 8- by 8-inch baking pan.
-
2
Line with foil; grease foil.
-
3
In 4-quart saucepan, combine chocolates, 4 tablespoons butter, and 1/4 teaspoon salt.
-
4
Melt on medium-low 4 minutes or until smooth, stirring.
-
5
Remove from heat; stir in 3/4 cup sugar and vanilla.
-
6
Stir in eggs, 1 at a time, until well blended.
-
7
Into same pan, sift cornstarch and cocoa; fold to incorporate.
-
8
Stir batter vigorously for at least 1 minute or until batter thickens slightly and begins to pull away from sides of pan.
-
9
Fold in 1 cup chopped nuts.
-
10
Spread evenly into prepared baking pan.
-
11
Bake 25 to 27 minutes or until toothpick inserted 2 inches from edge comes out almost clean.
-
12
Cool in pan on wire rack.
-
13
While brownie cools, in 4-quart saucepan, stir remaining 3/4 cup sugar, water, corn syrup, and 1/4 teaspoon salt.
-
14
Cook on medium-high 9 to 12 minutes or until sugar dissolves and mixture is amber, swirling occasionally to get even color.
-
15
Working quickly, remove from heat and add cream.
-
16
Once bubbling begins to subside, stir in remaining 2 tablespoons butter until incorporated.
-
17
Stir in remaining chopped nuts.
-
18
Pour caramel over cooled brownie, tilting pan to spread evenly.
-
19
Let stand at least 2 hours or until caramel has set.
-
20
Cut into 1-inch squares.
-
21
Store brownies in airtight container, layered with waxed paper, at room temperature up to 2 days.
