Rich Chocolate-Caramel-Peanut Brownies

From Cooking with Paula Deen, Nov/Dec 2005

Ingredients

1. 1 (14-ounce) package caramels, unwrapped
2. 1 (5-ounce) can evaporated milk
3. 1 cup butter
4. 8 (1-ounce) squares unsweetened chocolate
5. 2 cups firmly packed brown sugar
6. 1 1/4 cups sugar
7. 5 large eggs
8. 2 cups all-purpose flour
9. 1 teaspoon vanilla extract
10. 1 cup chopped, salted peanuts

Instructions

1. Preheat oven to 350F. Line a 13x9x2-inch pan with heavy-duty aluminum foil; grease foil lightly.
2. In a heavy saucepan, combine caramels and milk; cook over low heat until caramels melt, stirring occasionally. Set aside.
3. In a separate heavy saucepan, combine butter and chocolate; cook over low heat until chocolate melts, stirring occasionally. Let cool.
4. With an electric mixer on medium-high speed, beat sugars and eggs until fluffy. Gradually beat in flour and vanilla. Stir in melted chocolate.
5. Pour half of batter into prepared pan. Pour melted caramels over brownies. Sprinkle evenly with chopped peanuts. Top with remaining brownie batter.
6. Bake for 35 to 40 minutes. Let cool; cut into squares to serve.