Caramel Walnut Brownies

Directions

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