We also serve great brownies, though, and we happily share the recipes along with everything else we serve. We change the brownie recipe all the time, sometimes making them with cherries, sometimes with almonds, sometimes double chocolate. These delicious treats are a bit more labor-intensive than regular brownies, but they are always disappearing as fast as we can make them. Sometimes I think we should make them JUST for the way they smell, like a chocolate cloud. Be a hero and take some of these to your office and share them.

If you choose to use a box mix, all power to you. They will taste great if you follow a few simple rules. Reduce the egg by one and undercook. This will make a gooey, fudgy brownie, instead of one that has the texture of cake.

If making from scratch, here you go:

14 oz Caramels
1/3 c Evaporated milk
8 oz sweet chocolate
6 tb Butter
4 ea Eggs
1 c Sugar
1 c Flour (sifted)
1 ts Baking powder
1/2 ts Salt
2 ts Vanilla
6 oz Chocolate chips
1 c Chopped walnuts

Preheat oven to 350. Grease and flour a 9 x 13 baking pan. Combine 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. Combine sweet chocolate and butter in 2 quart saucepan. Place over low heat stirring occasionally until melted. Remove from heat. Cool to room temperature.

Beat eggs until foamy using electric mixer at high speed. Gradually add sugar, beating until mixture is thick and lemon colored. Sift together flour, baking powder and salt. Add to egg mixture mixing well. Blend in cooled chocolate mixture and vanilla. Spread half of mixture into prepared baking pan. Bake for 6 minutes. Remove from oven and spread caramel mixture carefully over baked layer.

Sprinkle with chocolate chips. Stir 1/2 cup of walnuts into remaining chocolate batter. Spread batter by spoonfuls over the caramel layer. Sprinkle with remaining nuts. Bake for 20 minutes. Cool in pan on rack. Refrigerate before cutting into bars or squares.