Ingredients
16
16 servings
- •1 (22.5 ounce) package brownie mix
- •1 cup hot caramel dessert topping, divided
- •1 (11.5 ounce) package semi-sweet chocolate chunks, divided
- •1 cup sliced almonds, toasted, divided (Optional)
- •Reynolds® Parchment Paper
Instructions
- Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with Reynolds® Parchment Paper, extending paper up sides of pan; set aside.
- Prepare brownie mix according to package directions. Pour half of batter into pan. Cover with half of caramel topping, chocolate chunks and almonds. Pour in the remaining brownie batter.
- Drop remaining caramel by rounded teaspoons onto brownie batter. Swirl with a knife. Top with remaining chocolate chunks and almonds.
- Bake 35 to 40 minutes or until edges are set. Remove and let tray cool completely in pan. Use edges of parchment to lift brownies from pan onto a cutting board. Pull back edges of parchment for easy cutting. Cut into bars.
Nutritional Facts
Per 16 servings
- Calories: 356
- Carbohydrate: 58g
- Fat: 15g
- Fiber: 3g
- Protein: 4g
- Sugar: 11g
Related Recipes
Caramel Brownies
Caramel Coconut Brownies
Salted Caramel Brownies
Chocolate Caramel Brownies
Brownie Caramel Cheesecake
Chocolate Brownies: Caramel Diamonds
Chocolate Brownies: The Nutty Caramel Sweet Tooth
Chocolate Brownies: Caramel Karma
Caramel Pretzel Brownies
Caramel Popcorn Brownies
Delicious Brownie Bites
