Caramel Walnut Brownies

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• 1/2 cup unsalted butter
• 4 ounces unsweetened baker's chocolate, coarsely chopped
• 2 cups sugar
• 4 eggs
• 2 teaspoons vanilla
• 1 cup flour
• 1 cup chopped walnuts
• 1/4 cup jarred caramel sauce (i use "smucker's sundae syrup") or 1/4 cup ice cream topping (i use "smucker's sundae syrup")

Recipe

• 1 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.
• 2 in a large, heavy saucepan over very low heat, melt butter with chocolate, stirring constantly until the mixture is smooth.
• 3 remove from heat and set butter and chocolate aside until completely cool.
• 4 once cool, stir in sugar and vanilla.
• 5 stir in eggs until well-combined.
• 6 add flour and walnuts and stir until just combined (be careful not to overmix!).
• 7 scrape the batter into the pan and spread to the edges.
• 8 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.
• 9 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.
• 10 remove the pan to a cooling rack and let stand several hours until completely cool.
• 11 using the overhanging foil as handles, lift the brownies to a cutting board, peel off the foil, and slice into pieces.
• 12 **helpful hint: using a plastic knife will keep the brownies from sticking to the knife!***.