Line 13x9-inch baking pan with foil, with ends extending over sides. Spray with cooking spray. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended.
Stir in sugar. Add eggs; mix well. Blend in flour. Spread half the batter into prepared pan.
Bake 25 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Meanwhile, microwave cream and coffee granules in medium microwaveable bowl on HIGH 30 sec.; stir. Add caramels; microwave on HIGH 2 min. or until caramels begin to melt; stir until caramels are completely melted and mixture is well blended. Stir in 1 cup nuts.
Spread caramel mixture evenly over brownie; top with remaining brownie batter. (Some caramel mixture may peek through). Sprinkle with remaining nuts.
Bake 30 min. or until firm to the touch. Cool completely Use foil handles to lift brownie from pan before cutting to serve.
If using glass baking dish, reduce oven temperature to 325°F.
Prepare using coarsely chopped PLANTERS Peanuts, Slivered Almonds or Cashews.
Keeping Brownies Fresh
The best way to keep brownies fresh and moist is to store them right in the baking pan. Cover pan tightly with foil and store at room temperature. Uncut brownies will stay fresh longer, so cut brownies just before serving when possible.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.