I used to make these all the time, but haven't in the last couple of years, thanks for reminding me. They are excellent. Alexa *********************************************************** Caramelastic Fantastic Brownies 14 oz caramels 14 oz sweetened condensed milk 8 oz German Sweet Chocolate 6 Tbsp Butter 4 eggs 1 1/2 c Flour (sifted) 1 tsp Baking powder 1/2 tsp Salt 2 tsp Vanilla 6 oz Chocolate chips 1 c Chopped walnuts (optional) 1. 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 German 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. 7. Bake for 20 minutes. Cool in pan on rack. Refrigerate before cutting into bars or squares. These brownies are very difficult to cut if not chilled first.

Karen, I'm sorry the brownies didn't turn out quite right for you. Does sound like it is an oven problem. If you have any of the gooey brownies left, you might use them in a brownie ice cream sundae. Topped with warm caramel sauce. Or as Linda calls it "gravy". Home Cookin Chapter: Recipes From Thibeault's Table Caramel Sauce ============= Caramel Sauce 1 cup butter 1 cup sugar 1 cup brown sugar 1 cup cream Pinch of salt 2 teaspoons vanilla . Mix all the ingredients together and simmer for about 5 or 6 minutes. Serve over Bread and butter pudding, apple pie and icecream, warm gingerbread, Brownies and ice cream etc..

Clare: Next time , Make it out of the Blue and then freeze it. Don't tell anyone!!! The Ice Cream was my own innovation along with the Recipe. I worked on it for about 6 months. I told you all I can, about your oven. The Cookie tin wouldn't be an issue,unless you have an unusally large one. because heat transfers thru tin in a matter of seconds. They all measure about 11 inches X 16 inches on the outside rim. I would double check your oven temp.again. Something is not right. Another thing I thought, maybe the oven Controls are not going off and on like they should. Next time you Bake something for an hour, check the temp. every 15 minutes or so, to see if it is holding at your set temperature. You can use a cheapo thermommeter. Just check it in boiling water. Lou PS : Don't forget to let us know if you solve the problem.

l recipe for an 8x8 baking dish Hersheys best Brownies 8x8 pan recipe ½ cup butter, margarine or butter crisco 1 cup sugar 1 teaspoon vanilla extract 2 eggs ½ cup flour ⅓ cup cocoa powder ¼ teaspoon salt ½ cup walnuts (optional) Heat oven to 350. Grease 8x8 baking dish Stir together butter, sugar and vanilla in bowl. Add eggs, beat well with spoon. Stir together flour, cocoa, baking powder and salt, gradually add to egg mixture, beating until well blended. Stir in nute if desired. Spread batter evenly into prepared dish. Bake 20-25 minutes or until brownies begin to pull away from sides of dish. Cool completely in dish on wire rack. Prepare creamy Brownie Frosting, spread over brownies. Cut into squares. About 18 brownies. Creamy Brownie Frosting 3 tablespoons butter, margarine or butter crisco 3 tablespoons cocoa powder 1 tablespoon corn syrup or honey ½ teaspoon vanilla extract 1 cup powdered sugar 1 to 2 tablespoons milk Beat butter, cocoa, corn syrup and vanilla in a small bowl until blended. Add powdered sugar and milk, beat to spreading consistency. About 1 cup frosting.