Caramel Chunk Brownies
Description
Caramel and chocolate come together for this super simple and succulent dessert!
Ingredients
•
1 (22 1/2 ounce) package brownie mix
•
1 cup hot caramel dessert topping, divided
•
1 (11 1/2 ounce) package semi-sweet chocolate chunks, divided
•
1 cup sliced almonds, toasted, divided
•
Reynolds® Parchment Paper
Directions
1
Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with Reynolds® Parchment Paper, extending paper up sides of pan; set aside.
2
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.
3
Drop remaining caramel by rounded teaspoons onto brownie batter. Swirl with a knife. Top with remaining chocolate chunks and almonds.
4
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.