1 pkg (12-oz) semisweet chocolate chips, divided
1 stick butter, cut into pieces
3 large eggs
1 1/4 cups all-purpose flour
1 cup granulated sugar
1/4 tsp baking soda
1 tsp vanilla extract
1/2 cup chopped walnuts
12 caramels, unwrapped
1 tbsp milk
Preheat oven to 350 degrees.
Grease a 9" x 13" baking pan; set aside.
In a large heavy-duty saucepan, melt 1 cup of the chocolate chips with the butter, stirring constantly until smooth. Remove from the heat and quickly stir in the eggs.
Add the flour, sugar, baking soda, and vanilla to the chocolate mixture, stirring together well.
Spread the batter into the prepared pan. Sprinkle the remaining chocolate chips and walnuts over the top.
Bake at 350 degrees 20 to 25 minutes or until a wooden toothpick inserted in center comes out just slightly sticky. Do not overbake.
Place caramels and milk in a small microwave-safe bowl and microwave 1 minute on high. Stir. Microwave at 10 to 15 second intervals, then stir until completely melted. Drizzle over the warm brownies.
Cool in the pan on a wire rack before cutting into 24 bars.