Caramel Brownies

This is the lowest I can get it in sugar and butter- 

they are thin and soft and taste great

Serves 48
First Layer Ingredients:

3 c. wheat flour

2 c. white sugar

¾ c. cocoa

1/6 t. salt (scant ¼ t.)

1 T. baking powder

1 ½ c. water

¾ c. oil

1 T. vanilla

Second Layer Ingredients:
1 c. brown sugar
1/2 c. white sugar
2/3 c. powdered milk
2T +2t. white flour
2/3 c. melted butter
1/3 c. hot water
2 T. corn syrup or honey
Third Layer Ingredients:
1 1/2 c. powdered sugar
1 1/2 T. cocoa
3 T. softened butter
1 1/2 T. milk
1 t. vanilla
6 T. walnuts (opt)

Directions:
1. Blend first layer in a blender until smooth.
2. Spread on a greased jelly roll pan.
3. Bake at 350* for 10 min.
4. Stir dry ingredients of second layer, then whisk in wet ingredients.
5. Put in a saucepan on medium heat and bring to a boil, stirring constantly
(212*F- just below soft ball stage).
6. Pour/spread over cooled first layer and bake again for 8-9 more minutes.
7. Mix third layer (frosting) in mixing bowl and drizzle over brownies after they are cool.
*You can half this recipe and bake on a 9x13 pan