3/4 C flour
3/4 C unsweetened cocoa powder
1/4 t salt
1/2 C butter, cut into pieces
1/2 C sugar
1/2 C brown sugar
3 large eggs
2 t vanilla
1 C chopped macadamia nuts or pecans
3/4 C white chocolate chips
1/2 C caramel ice cream topping
3/4 C semi-sweet chocolate chips
Preheat oven to 350 F. Grease an 8-inch square pan. Combine the flour, cocoa, and salt in a small bowl. In a large mixing bowl, cream together the butter, sugar, and brown sugar. Add 2 of the eggs (reserving one), beating well, then add the vanilla. Gradually beat in the flour and cocoa mixture.
Measure out 3/4 C of the batter and set aside. Spread remaining batter in the pan and sprinkle with nuts and white chocolate chips. Drizzle the caramel over this. Beat the remaining egg into the reserved batter and stir the chocolate chips into this mixture. Spread over the brownies and caramel topping in the pan and bake for 30 to 35 minutes.
Makes 16 brownies.