Caramel Brownies

Caramel Brownies2 1/2 cups all-purpose flour2 teaspoons baking powder 1/2 cup unsalted butter, softened1 cup light brown sugar, firmly packed1 cup dark brown sugar, firmly packed4 large eggs2 teaspoons vanilla extract1 1/2 cups semi-sweet chocolate chips 1/2 cup sliced almondsHeat oven to 375 degrees. Lightly grease bottom only of 13" x 9" baking pan.In medium bowl, whisk together flour and baking powder. Set aside.In large mixing bowl, beat butter and sugars at low speed until combined, about 1 minute. Add eggs and vanilla extract. Beat at medium speed until light and smooth, about 1 1/2 minutes.Add half of the flour mixture, beating 30 seconds on low speed just until combined. Add remaining flour and mix 30 seconds on low speed. Scrape bowl well. Add chocolate chips and mix by hand until combined.Spread batter evenly into prepared pan. Sprinkle top of batter with sliced almonds. Bake at 375 degrees for 20-22 minutes until tester inserted in the center comes out clean.Cool brownies in pan for 20 minutes. Cut into 20 bars. Continue to cool on rack for at least 1 hour before removing brownies from pan.Store at room temperature, tightly covered. Do not refrigerate.Baker's hint: Substitute 1 3/4 cups miniature chocolate chips for the larger variety.Serves 20.Nutrition values per serving: 264 calories, 11 g fat (6 g saturated), 39 g carbohydrates, 1 g fiber, 4 g protein, 56 mg cholesterol, 71 mg sodium.