Rich Chocolate-Caramel- Peanut Brownies

Rich Chocolate-Caramel- Peanut Brownies

1 (14 oz.) pkg. caramels, unwrapped
1 (5 oz.) can evaporated milk
1 cup butter
8 (1 oz.) squares unsweetened chocolate
2 cups firmly packed brown sugar
1 1/4 cups sugar
5 large eggs
2 cups flour
1 tsp vanilla
1 cup chopped salted peanuts
Caramel ice-cream topping, optional


Preheat oven to 350 F. Line a 13 x 9 inch baking pan with heavy-duty aluminum foil. Spray with nonstick cooking spray. In a large saucepan, combine the caramels and milk. Cook over low heat until the caramels are melted. Stir occasionally. Set aside. In a small saucepan, combine the butter and chocolate. Cook over low heat until the chocolate is melted. Stir occasionally. Let cool. In a large bowl, beat both of the sugars and the eggs at medium-high speed with an electric mixer until fluffy. Gradually beat in the flour and the vanilla. Stir in the melted chocolate mixture. Pour half of the batter into the prepared pan. Pour the melted caramels over the brownies. Sprinkle evenly with the chopped peanuts. Top with the remaining half of the batter. Bake for 35 to 40 minutes, or until the center of the brownies are set. Cool completely on a wire rack. Cut into squares to serve. Drizzle with the caramel topping, if desired. Makes 24 brownies