1 c. all-purpose flour
3/4 c. sugar
1/2 c. butter, softened
1/3 c. cocoa
1/4 c. dark corn syrup
1/2 tsp. double-acting baking powder
1/4 tsp. salt
2 eggs
1/2 of 14 oz. bag vanilla caramels (about 25)
1/2 of 6 oz. pkg. semi-sweet chocolate pieces (1/2 c.)
2 tsp. water

1. Preheat oven to 350 degrees. Grease 9x9 inch baking pan. In small bowl, with mixer at low speed, beat first 8 ingredients until well mixed, occasionally scraping bowl with rubber spatula. Increase speed to medium; beat 2 minutes occasionally scraping bowl. Spread batter evenly into prepared pan. Bake 30 minutes or until toothpick inserted in center comes out clean.

2. Meanwhile, in heavy 1-quart saucepan over low heat, heat caramels, chocolate pieces and water until mixture is melted and smooth, stirring occasionally; keep warm. (Or place caramels, chocolate and water in medium bowl; cover with plate. Heat mixture in microwave on medium about 3 minutes or until softened; stir until smooth.)

3. When brownies are done, drizzle top with caramel mixture. Immediately cut warm brownies in pan into 16 squares. Cool brownies in pan on wire rack. Makes 16 brownies.