Ingredients: Sugar, Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sea Salt Caramel Filling (Sweetened Condensed Skim Milk [Skim Milk, Sugar, Corn Syrup], Corn Syrup, Sugar, Water, Butter, Modified Corn Starch, Sea Salt, Gellan Gum, Mono and Diglycerides, Baking Soda, Xanthan Gum), Cocoa Processed with Alkali, Corn Syrup. Contains 2% or Less of: Palm Oil, Corn Starch, Salt, Carob Powder Contains: Wheat, Milk, Corn

Ingredients: Sugar, Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sea Salt Caramel Filling (Sweetened Condensed Skim Milk [Skim Milk, Sugar, Corn Syrup], Corn Syrup, Sugar, Water, Butter, Modified Corn Starch, Sea Salt, Gellan Gum, Mono and Diglycerides, Baking Soda, Xanthan Gum), Cocoa Processed with Alkali, Corn Syrup. Contains 2% or Less of: Palm Oil, Corn Starch, Salt, Carob Powder Contains: Wheat, Milk, Corn

You will need: 1/4 cup water + 1/3 cup vegetable oil + 1 egg (for cake like brownies, use 1/4cup water, 1/3 cup vegetable oil and 2 eggs). heat: oven to 350 degrees f for shiny metal or glass pan or 325 degrees f for nonstick pan. grease bottom of pan. stir brownie mix, water, oil and egg in a medium bowl until well blended. spread in pan. squeeze: caramel pouch 10 seconds until softened (do not microwave pouch). cut 1/4-inch tip from a corner of the pouch. squeeze caramel lengthwise onto batter in 4 straight lines. pull edge of a knife crosswise through caramel and batter in 4 straight lines, alternating the direction. bake: as directed in chart or until toothpick inserted 2 inches from side of pan comes out almost clean; cool. betty's tip: to cut warm brownies easily, use a plastic knife and short sawing motions. store tightly covered. pan size : 8 inches into 8 inches; bake time 35-38 minutes; pan size 9 inches into 9 inches; bake time 30-33 minutes; pan size 11 inches into 7 inches; bake time 28-31 minutes. high altitude (3500-6500 ft); no change.

You will need: 1/4 cup water + 1/3 cup vegetable oil + 1 egg (for cake like brownies, use 1/4cup water, 1/3 cup vegetable oil and 2 eggs). heat: oven to 350 degrees f for shiny metal or glass pan or 325 degrees f for nonstick pan. grease bottom of pan. stir brownie mix, water, oil and egg in a medium bowl until well blended. spread in pan. squeeze: caramel pouch 10 seconds until softened (do not microwave pouch). cut 1/4-inch tip from a corner of the pouch. squeeze caramel lengthwise onto batter in 4 straight lines. pull edge of a knife crosswise through caramel and batter in 4 straight lines, alternating the direction. bake: as directed in chart or until toothpick inserted 2 inches from side of pan comes out almost clean; cool. betty's tip: to cut warm brownies easily, use a plastic knife and short sawing motions. store tightly covered. pan size : 8 inches into 8 inches; bake time 35-38 minutes; pan size 9 inches into 9 inches; bake time 30-33 minutes; pan size 11 inches into 7 inches; bake time 28-31 minutes. high altitude (3500-6500 ft); no change.