Caramel Chunk Brownies

1. 1

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

2. 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. 3

   Drop remaining caramel by rounded teaspoons onto brownie batter. Swirl with a knife. Top with remaining chocolate chunks and almonds.

4. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.