Killer Brownies

21 tablespoons unsalted butter, at room temperature
3/4 cup Droste cocoa powder
2 cups sugar
1 and one-half cups cake flour
4 eggs
2 teaspoons vanilla
1 cup walnut pieces
1 ounce Kraft caramels
4 to 6 tablespoons whipping cream
1 cup semisweet Belgian chocolate chips
1/2 cup confectioners. sugar

In a mixer bowl, beat 10 tablespoons butter until light and fluffy. In a
separate bowl, whisk together 6 tablespoons cocoa, 1 cup sugar and
three-fourth cup flour. In a small bowl, lightly whisk together 2 eggs and
1 teaspoon vanilla. Add egg mixture alternating with cocoa mixture to
butter until well incorporated. Stir in one-half cup walnuts.
Spread mixture evenly in a buttered and floured 9-by-13-inch baking pan.
Bake at 350 degrees for 5 to 6 minutes, until the batter has risen in the
middle. Remove from oven and tap pan firmly on the counter to make
brownies fall. Be careful, some batter may splash out at this point. Place
brownies in oven for another 5 to 6 minutes. Brownies will not be fully
baked at this point. Cool to room temperature, then refrigerate at least 3
hours, or until thoroughly chilled.

In a double boiler, heat the caramels with 1 tablespoon butter and 4
tablespoons of the cream until melted and smooth. If necessary, stir in
remaining 2 tablespoons cream to achieve a consistency that is pourable
when warm, and thick but oozing at room temperature.

Pour caramel mixture over chilled brownie layer, taking care to push the
caramel into the corners. Sprinkle with the chocolate chips. Freeze at
least 4 hours, until caramel is very firmly set.

Make another batch of brownie batter, as before. Carefully spread batter
over the frozen caramel and chips layer, being careful not to disturb the
caramel or chips. Bake at 350 degrees for about 30 minutes, or until the
center looks done. Because of the chocolate and caramel layer, the
toothpick test or shaking the pan are not good methods to determine
doneness. Brownies will fall as they cool; this is desirable.

Cool to room temperature, then refrigerate overnight. This allows the
caramel and chocolate chip layer to set. Cut into squares and dust with
confectioners. sugar. Store in the refrigerator or freeze. Bring to room
temperature to serve.



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