Ingredients

The following ingredients have 16 Servings
  • 8 tablespoons unsalted butter
  • 2 cups (12-ounces) semisweet chocolate chips
  • 1 cup light brown sugar (firmly packed)
  • 1 tablespoon vanilla extract
  • 4 large eggs (lightly beaten)
  • 1 cup unbleached all-purpose flour
  • ½ teaspoon salt
  • 1 cup toasted chopped walnuts ((optional))
  • 12 caramels (cut into 4 pieces (optional))
  • ½ cup milk (semisweet, or dark chocolate chips (optional))

Instruction

  • Lightly coat a 13 by 9-inch baking pan with vegetable cooking spray. Cut a length of parchment paper to fit the pan allowing the paper to come up to the top on two opposite sides, creating a sling. Set aside.
  • Preheat oven to 325°F.
  • Combine the butter and 2 cups of chocolate chips in a heat-proof bowl. Set the bowl over a lightly simmering pot of water. Heat the chocolate and butter mixture until melted and smooth, stirring occasionally with a rubber spatula. Remove the bowl from the heat and stir in the brown sugar and vanilla; blend until smooth.
  • Add the beaten eggs to the chocolate mixture and blend until incorporated. Add the flour and salt and fold together to combine. Gently fold in the toasted walnuts then pour the batter into the prepared baking pan. Sprinkle the top with the chopped caramels and chocolate chips, if using.
  • Bake for 30-32 minutes or until a toothpick inserted in the center comes out with a few moist crumbs, but no wet batter. Cool slightly before cutting. Serve warm or room temperature.