Caramel and chocolate come together for this super simple and succulent dessert!

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Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with Reynolds® Parchment Paper, extending paper up sides of pan; set aside.

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  • 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.

Nutrition Facts

356 calories; protein 4g 8% DV; carbohydrates 57.7g 19% DV; fat 15g 23% DV; cholesterol 0.2mg; sodium 194mg 8% DV. Full Nutrition
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