• 1/4 lb (about 12) vanilla flavored caramels
• 3 tablespoons heavy cream
• 1/2 cup plus 2 tablespoons unsifted all purpose flour
• 2 tablespoons unsifted cake flour
• 1/4 teaspoon salt
• 1/2 cup plus 2 tablespoons unsalted butter, melted and cooled
• 3 oz unsweetened chocolate, melted and cooled
• 1 cup sugar
• 3 extra-large eggs
• 1 1/2 teaspoons vanilla extract
• 3/4 cup chopped walnuts

Preheat the oven to 350º. Butter and flour a 9x9x2 inch baking pan.

Slowly heat the caramels and cream in a saucepan until melted, stirring now and again. Cool slightly.

Thoroughly mix the all-purpose flour, cake flour and salt

Whisk the butter and chocolate in a bowl; beat in the sugar, eggs, and vanilla. Add the dry ingredients and stir to form a batter. Stir 1/2 cup of batter into the caramel mixture.

Pour and scrape the chocolate batter into the prepared pan; spread the batter evenly. Spoon over the chocolate-caramel mixture and swirl it in with a small spatula or table knife. Sprinkle the walnuts on top.

Bake the brownies for 25 minutes, or until just set. Cool the brownies completely in the pan on a rack. Cut into 2 1/4 by 2 1/4 inch squares. Remove the brownies from the pan using a metal spatula

Store in an airtight tin.

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