This incredibly easy and delicious dessert combines caramel and chocolate!
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- 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.
Nutrition Facts
| Calories | 356 kcal |
| Carbohydrate | 58 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 194 mg |
| Sugars | 11 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |