Caramel Brownies

Gather the ingredients. Preheat the oven to 350 F. Grease and flour a 9x13-inch pan and set aside.

Combine the soft caramels and evaporated milk in the top of a double boiler over low heat. Cover and simmer until caramels are melted, stirring occasionally. Keep warm.

Combine the German sweet chocolate and butter in a 2-quart saucepan. Place over low heat, stirring occasionally until melted. Remove from the heat and cool to room temperature.

Beat the eggs until foamy using an electric mixer at high speed. Gradually add the sugar, beating until the mixture is thick and light yellow.

In a medium bowl, mix together the flour, baking powder, and salt.

Add the flour mixture to the egg mixture, mixing well.

Blend in the cooled chocolate mixture and the vanilla extract.

Spread half of the brownie mixture into the prepared pan. Bake in a 350 F oven for 6 minutes.

Remove the pan from the oven and drizzle half of the caramel mixture carefully over the baked layer.

Sprinkle with the chocolate chips.

Stir 1/2 cup of the walnuts into the remaining brownie batter.

Add the remaining batter by spoonfuls over the caramel layer.

Sprinkle with the remaining 1/2 cup of walnuts. Return to the oven for 20 minutes.

Remove the pan from the oven and place on a wire rack. Drizzle with the remaining caramel and sprinkle with the flaked sea salt.

Refrigerate before cutting into bars or squares. The brownies are very difficult to cut if not chilled first. Enjoy!