Caramel Walnut Brownies

This recipe has appeared in Joy since the original edition. Have all ingredients at room temperature. Position a rack in the center of the oven. Preheat oven to 350* F. Line a 13 x 9- inch baking pan (I always use Pyrex) with greased aluminum foil, allowing it to overhang the 2 narrow ends of the pan by 2 inches.
In a large, heavy saucepan over very low heat, melt butter with chocolate, stirring constantly until the mixture is smooth.
Remove from heat and set butter and chocolate aside until completely cool.
Once cool, stir in sugar and vanilla.
Stir in eggs until well-combined.
Add flour and walnuts and stir until just combined (be careful not to overmix!).
Scrape the batter into the pan and spread to the edges.
Once level, drizzle caramel ice cream topping over brownies in a swirly pattern or zig-zag. Be careful not to get too much syrup in one spot, or it'll make a delicious, gooey hole in the finished brownies. The syrup will make a slight indentation into the brownies as they bake.
Bake until the center of the pan is almost firm when lightly pressed and a toothpick inserted in the center comes out clean but still moist at the bottom, 23-28 minutes.
Remove the pan to a cooling rack and let stand several hours until completely cool.
Using the overhanging foil as handles, lift the brownies to a cutting board, peel off the foil, and slice into pieces.
**Helpful hint: Using a plastic knife will keep the brownies from sticking to the knife!***.