Mother Lode Brownies

Use the brownie recipe already posted. Instead of frosting, use the topping below.

Oven 325°

Caramel Layer
1½ cup granulated sugar
6 tablespoons water
½ cup heavy cream, scalded
4 tablespoons unsalted butter

Toppings
2 cups coarsely copped macadamia nuts
3 cups semisweet chocolate chips
2 cups milk chocolate chips

In a small heavy saucepan, dissolve the sugar in the water over low heat, stirring constantly. Bring to a boil over medium-high heat, then let boil without stirring until the syrup turns a deep amber. While the syrup is boiling, brush down the sides of the pan from time to time with a wet pastry brush to prevent crystals from forming. Remove the pan from the heat, then stir in the hot cream (be careful, it will bubble rapidly). Continue stirring, over low heat if necessary, until all of the caramel is dissolved into the cream. Stir in the butter until smooth. Set the caramel aside until it has cooled slightly but is still spreadable. (Note: once you pour the caramel onto the brownie, it cools very rapidly so don't wait too long or you won't be able to spread it.)

Preheat the oven to 325°. Spread the caramel over the cooled brownie. Sprinkle the toppings--macadamia nuts, semisweet chips, and milk chocolate chips--over the caramel layer and place the brownies in the oven for 5 minutes to set the topping (do not let the chips melt completely). Set on a wire rack to cool, then cut into squares.