Easy Chocolate Chunk Caramel Brownies

Makes 12-15 brownies

Nonstick cooking spray

1 16 oz. box chocolate chunk brownie mix

Eggs, vegetable oil and water for brownie batter
14 oz. caramel candies, unwrapped (recommended: Kraft)
1/3 cup heavy cream


Preheat oven to 350 degrees F. Line a 9 x 9 pan with aluminum foil and spray with nonstick cooking spray.

Prepare brownie batter as directed on package. Pour half of the batter into the pan and spread evenly. Bake for 15 minutes. Remove pan from oven and let cool 15 minutes. Maintain oven temperature.

Meanwhile, set a medium saucepan over medium-low heat; add caramels and heavy cream. Stir frequently until melted and smooth. Immediately pour caramel over brownies and spread evenly. Spread remaining brownie batter over caramel, spreading to cover. (If your brownie batter is thick, 30 seconds of microwaving should thin it out.)

Bake for 15 minutes. Remove pan to a wire rack and cool brownies completely in the pan. With a thin knife, loosen caramel along sides of pan. Using foil, lift brownies from pan and cut into squares for serving.