Caramel Chunk Brownies

Reynolds Parchment Paper
16 servings


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Reynolds® Parchment Paper
1 package (about 22.5 oz.) brownie mix
1 cup hot caramel dessert topping, divided
1 package (11.5 oz.) semi-sweet chocolate chunks, divided
1 cup sliced almonds, toasted, divided (optional)


PREHEAT oven to 350°F. Line a 13- x 9- x 2-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 parchment-lined pan. Top with half of caramel topping, chocolate chunks and almonds. Top with remaining brownie batter. Drop remaining caramel by rounded teaspoonfuls onto brownie batter. Swirl with a knife. Top with remaining chocolate chunks and almonds.

BAKE 35 to 40 minutes or until edges are set. 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.

Created date

November 2008