4 squares Baker's unsweetened baking chocolate
3/4 c. butter (1 1/2 sticks)
2 c. sugar
4 eggs
1 c. flour
1 pkg. (14 oz.) caramels, unwrapped
1/3 c. heavy cream
2 c. pecans or walnuts, halves
1 pkg. (12 oz.) Baker's Real Semi-sweet chocolate chips (optional)

Preheat oven to 350°F. Grease foil-lined 9 x 13 inch baking pan. Microwave chocolate squares and butter in a bowl on high 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir sugar into chocolate mixture until well blended. Mix in eggs. Stir in flour. Spread half of batter in a prepared pan.

Bake for 25 minutes or until batter is firm to the touch. Meanwhile, microwave caramels and cream in bowl on high 3 minutes or until caramels begin to melt. Whisk until smooth. Stir in 1 c. of nuts. Gently spread caramel mixture over baked brownie batter. Sprinkle with chocolate chips (if desired). Pour remaining unbaked brownie batter evenly over caramel mixture. Sprinkle the remaining nuts.

Bake additional 30 minutes. Cool in pan. Run knife around edge of pan to loosen brownies from sides. Lift from pan using foil as handles. Cut into 24 fudgy brownies.