| 1 | For brownies: preheat oven to 350 deg. |
| 2 | Butter 9-inch square baking pan with 2-inch-high sides. |
| 3 | Combine butter and both chocolates in top of double boiler set over simmering water; stir until melted. |
| 4 | Remove from over water and cool mixture slightly. |
| 5 | Using electric mixer, beat eggs, sugar and vanilla in large bowl until slightly thickened, about 1 min. beat in chocolate mixture. |
| 6 | Add flour, baking powder and salt and mix until combined. |
| 7 | Stir in 1 cup chopped heath bars. |
| 8 | Transfer batter to prepared pan. |
| 9 | Sprinkle with remaining 2 tablespoons chopped candy. |
| 10 | For fudgy consistency, bake until tester inserted into center comes out with moist batter still attached. |
| 11 | About 27 min.; for cakelike texture bake until tester inserted into center comes out with a few moist crumbs attached, about 35 min. cool. |
| 12 | (can be prepared 1 day ahead. |
| 13 | Cover and store at room temperature). |
| 14 | Rewarm sauce over low heat. |
| 15 | Cut brownie into 9 pieces. |
| 16 | Spoon warm caramel sauce onto 8 plates. |
| 17 | Place 1 brownie in center of each (reserve extra brownie for another use). |
| 18 | Surround each with 3 small scoops of ice cream |
