Caramel Macadamia Nut Brownies

• 1 teaspoon plus 3/4 cup butter, divided
• 3 ounces unsweetened chocolate, chopped
• 3 large eggs, room temperature
• 1-1/2 cups packed brown sugar
• 2 teaspoons vanilla extract
• 3/4 cup all-purpose flour
• 1/4 teaspoon baking soda
• 3/4 cup sugar
• 3 tablespoons water
• 1/4 cup heavy whipping cream
• 2 tablespoons butter
• 1-1/2 cups semisweet chocolate chips
• 1 cup milk chocolate chips
• 1 jar (3-1/2 ounces) macadamia nuts, coarsely chopped

1. Line a 9-in. square baking pan with foil; grease the foil with 1 teaspoon butter and set aside. In a microwave-safe bowl, melt chocolate and remaining butter; stir until smooth. Cool for 10 minutes. In a large bowl, beat eggs and brown sugar until blended; beat in chocolate mixture and vanilla. Combine flour and baking soda; gradually add to chocolate mixture.
2. Pour into prepared pan. Bake at 325u0b0 for 40 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool on a wire rack.
3. In a large heavy saucepan, combine sugar and water. Cook and stir over medium heat for 4-5 minutes or until sugar is dissolved. Cook over medium-high heat without stirring until syrup is golden, about 5 minutes; remove from the heat.
4. In a small saucepan, heat cream over low heat until small bubbles form around edge of pan. Gradually stir cream into syrup (mixture will boil up). Cook and stir over low heat until blended. Stir in butter until melted. Remove from the heat; cool slightly.
5. Pour over brownies to within 1/4 in. of edges. Sprinkle with chips and nuts. Bake at 325u0b0 for 5 minutes (do not let chips melt completely). Cool completely on a wire rack. Refrigerate for 4 hours. Lift out of the pan; remove foil. Cut into bars.

butter, chocolate, eggs, brown sugar, vanilla, flour, baking soda, sugar, water, heavy whipping cream, butter, chocolate chips, milk chocolate chips, nuts

Taken from www.tasteofhome.com/recipes/caramel-macadamia-nut-brownies/ (may not work)