sweet german chocolate
all purpose flour, sifted
1Preheat oven to 350; grease and flour a 9 x 13 baking pan.
2Combine caramels and evaporated milk in top of double boiler over low heat. Cover and simmer until caramels are melted, stirring occasionally; set aside, keeping warm.
3Combine German sweet chocolate and butter in 2 quart saucepan; place over low heat stirring occasionally until melted. Remove from heat; cool to room temperature.
4Beat eggs until foamy using electric mixer at high speed.
5Gradually add sugar, beating until mixture is thick and lemon colored.
6Sift together flour, baking powder and salt; add to egg mixture mixing well.
7Blend in cooled chocolate mixture and vanilla.
8Spread half of mixture into prepared baking pan; bake for 6 minutes.
9Remove from oven and spread caramel mixture carefully over baked layer; sprinkle with chocolate chips.
10Spread batter by spoonfuls over the caramel layer.
11Bake for 20 minutes then cool in pan on rack.
12Refrigerate before cutting into bars or squares. (These brownies are very difficult to cut if not chilled first.)