Ingredients: Brownie Mix Ingredients: Sugar, Enriched Bleached Flour Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid, Cocoa Processed with Alkali, Walnuts Freshness Preserved with Rosemary Extract, Soybean Oil, Salt, Artificial Flavor, Baking Soda, Caramel Ingredients: Corn Syrup, Sweetened Condensed Milk Skim Milk, Sugar, Corn Syrup, Water, Sugar, Butter Cream, Salt, High Fructose Corn Syrup, Modified Corn Starch. Less than 2% of: Artificial Flavors, Baking Soda, Mono- and Diglycerides, Potassium Sorbate Preservative, Salt, Color Added, Xanthan Gum. Contains: Wheat, Tree Nuts, Walnuts, Butternuts, Milk, Soybeans, Corn, Eggs

Ingredients: Brownie Mix Ingredients: Sugar, Enriched Bleached Flour Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid, Cocoa Processed with Alkali, Walnuts Freshness Preserved with Rosemary Extract, Soybean Oil, Salt, Artificial Flavor, Baking Soda, Caramel Ingredients: Corn Syrup, Sweetened Condensed Milk Skim Milk, Sugar, Corn Syrup, Water, Sugar, Butter Cream, Salt, High Fructose Corn Syrup, Modified Corn Starch. Less than 2% of: Artificial Flavors, Baking Soda, Mono- and Diglycerides, Potassium Sorbate Preservative, Salt, Color Added, Xanthan Gum. Contains: Wheat, Tree Nuts, Walnuts, Butternuts, Milk, Soybeans, Corn, Eggs

You will need: 1/4 cup water; 1/3 cup vegetable oil; 1 egg. 1. preheat oven to 325 degrees f. prepare baking pan by lightly greasing or spraying with non-stick cooking spray. 2. place water, oil and egg in medium bowl and stir until fully mixed. add brownie mix and stir until well blended. spread in prepared pan. cut corner of caramel pouch (enclosed), leaving 1/4-inch opening. using full pouch, squeeze 4-5 lines of caramel over batter. create caramel pattern by pulling knife gently through surface of batter and caramel in alternating directions. 3. bake as directed below. brownies are ready to remove from oven when center is set and edges have begun to pull away from sides of pan. cool completely in pan before cutting. pan size: 8 inch x 8 inch (metal); bake time: 38-42 minutes. pan size: 8 inch x 8 inch (glass); bake time: 45-50 minutes. pan size: 9 inch x 9 inch (metal); bake time: 36-40 minutes. for cake-like brownies, make batter using 2 tablespoons water, 1/3 cup vegetable oil and 2 eggs. bake as directed. high altitude: add 1/4 cup all purpose flour and an additional 2 tablespoons water. do not eat raw batter.

You will need: 1/4 cup water; 1/3 cup vegetable oil; 1 egg. 1. preheat oven to 325 degrees f. prepare baking pan by lightly greasing or spraying with non-stick cooking spray. 2. place water, oil and egg in medium bowl and stir until fully mixed. add brownie mix and stir until well blended. spread in prepared pan. cut corner of caramel pouch (enclosed), leaving 1/4-inch opening. using full pouch, squeeze 4-5 lines of caramel over batter. create caramel pattern by pulling knife gently through surface of batter and caramel in alternating directions. 3. bake as directed below. brownies are ready to remove from oven when center is set and edges have begun to pull away from sides of pan. cool completely in pan before cutting. pan size: 8 inch x 8 inch (metal); bake time: 38-42 minutes. pan size: 8 inch x 8 inch (glass); bake time: 45-50 minutes. pan size: 9 inch x 9 inch (metal); bake time: 36-40 minutes. for cake-like brownies, make batter using 2 tablespoons water, 1/3 cup vegetable oil and 2 eggs. bake as directed. high altitude: add 1/4 cup all purpose flour and an additional 2 tablespoons water. do not eat raw batter.