| 1 | Preheat oven to 350. |
| 2 | Grease and flour a 9 x 13 baking pan. |
| 3 | Combine caramels and evaporated milk in top of double boiler over low heat. |
| 4 | Cover and simmer until caramels are melted, stirring occasionally. |
| 5 | Set aside, keeping warm. |
| 6 | Combine german sweet chocolate and butter in 2 quart saucepan. |
| 7 | Place over low heat stirring occasionally until melted. |
| 8 | Remove from heat. |
| 9 | Cool to room temperature. |
| 10 | Beat eggs until foamy using electric mixer at high speed. |
| 11 | Gradually add sugar, beating until mixture is thick and lemon colored. |
| 12 | Sift together flour, baking powder and salt. |
| 13 | Add to egg mixture mixing well. |
| 14 | Blend in cooled chocolate mixture and vanilla. |
| 15 | Spread half of mixture into prepared baking pan. |
| 16 | Bake for 6 minutes. |
| 17 | Remove from oven and spread caramel mixture carefully over baked layer. |
| 18 | Sprinkle with chocolate chips. |
| 19 | Stir ?cup of walnuts into remaining chocolate batter. |
| 20 | Spread batter by spoonfuls over the caramel layer. |
| 21 | Sprinkle with remaining nuts. |
| 22 | Bake for 20 minutes. |
| 23 | Cool in pan on rack. |
| 24 | Refrigerate before cutting into bars or squares. |
| 25 | These brownies are very difficult to cut if not chilled first |
