Caramel Chunk Brownies Best Dishes

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Caramel Chunk Brownies

"Caramel and chocolate come together for this high-quality simple and succulent dessert!"

Ingredients :

1 (22.Five ounce) package brownie mix
1 cup hot caramel dessert topping, divided
1 (eleven.Five ounce) package deal semi-candy chocolate chunks, divided
1 cup sliced almonds, toasted, divided (optionally available)
Reynolds® Parchment Paper

Instructions :

Prep : 15M	Cook : 16M	Ready in : 50M

Preheat oven to 350 ranges F. Line a 13x9x2-inch baking pan with Reynolds(R) Parchment Paper, extending paper up facets of pan; set aside.
Prepare brownie mix in step with package deal guidelines. Pour half of of batter into pan. Cover with half of caramel topping, chocolate chunks and almonds. Pour in the ultimate brownie batter.
Drop last caramel with the aid of rounded teaspoons onto brownie batter. Swirl with a knife. Top with ultimate chocolate chunks and almonds.
Bake 35 to forty mins or till edges are set. Remove and let tray cool absolutely in pan. Use edges of parchment to boost tarts from pan onto a reducing board. Pull returned edges of parchment for smooth reducing. Cut into bars.

Notes :

For perfectly golden cookies each time, use Reynolds® Parchment Paper.

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