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Ingredients1 h 30 m servings 322 cals
Original recipe yields 15 servings
- Heat oven to 350 degrees F. Coat 13 x 9-inch baking pan with no-stick cooking spray.
- Combine brownie mix, water, oil and eggs in large bowl. Stir for 50 strokes. Spread in prepared pan. Bake 28 to 31 minutes. Cool 30 minutes.
- Poke holes, about 2-inches apart, in warm brownie with the handle of wooden spoon. Use 1/2 cup caramel topping to fill the holes, then spread remaining over top of brownies.
- Fold 1/4 cup caramel topping into whipped topping. Spread evenly over brownie. Sprinkle with peanuts. Chill 30 minutes. Top each piece with a maraschino cherry just before serving.
Per Serving: 322 calories; 17.6 g fat; 41.8 g carbohydrates; 3.8 g protein; 37 mg cholesterol; 154 mg sodium. Full nutrition
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