Caramel-Nut Brownies

3/4	cup	butter (1 1/2 sticks)
4	oz	unsweetened chocolate
1	cup	granulated sugar
1	cup	light brown sugar, packed
3		large eggs, lightly beaten

1	cup	flour
1/2	cup	walnuts, coarsely chopped
1	tsp	vanilla extract
1/2	tsp	salt
1	cup	individually wrapped caramels (25 - 30 caramels, depending on brand), prefer Hershey's Classic Caramels, each cut in half

1	Preheat oven to 350°. Grease 13 x 9" metal baking pan.
2	In 3-quart saucepan, heat butter and chocolate over medium-low heat until melted, stirring frequently. Remove saucepan from heat. Stir in both kinds of sugar, eggs (one at a time), flour, walnuts, vanilla, and salt just until blended. Spread batter in pan. Sprinkle with caramels.
3	Bake brownie 25 - 30 minutes or until toothpick inserted 2 inches from edge comes out almost clean.
4	When cool, cut brownie length-wise into 4 strips. Then cut each strip crosswise into 6 pieces.

Author Notes

If you want the caramels in the baked brownie to be soft and gooey, buy a brand that lists sweetened condensed milk as is first ingredient. This recipe may be unavailable as Hersheys have quit making their Classic Caramels. If you can find a good substitute, go for it.