about this item
You will need:
1/4 Cup Water
1/3 Cup Vegetable Oil
1. Heat oven to 350°F for shiny metal or glass pan or 325°F for nonstick pan. Grease bottom of pan.
2. Stir Brownie Mix, water, oil and egg in a medium bowl until well blended. Spread in pan.
3. 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.
4. 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, use a plastic knife and short sawing motions. Store tightly covered.
Pan Size: 8"x 8" 9"x 9" 11"x 7"
Bake Time (in minutes): 35-38 30-33 28-31
*For cakelike brownies, use 1/4 cup water, 1/3 cup vegetable oil and 2 eggs.
High Altitude (3500-6500 ft): Stir 1 Tbsp all-purpose flour into dry brownie mix.
California Proposition 65 WARNING for exposure to Bisphenol A (BPA) from canned and bottled foods and beverages:
Many food and beverage cans have linings containing bisphenol A (BPA), a chemical known to the State of California to cause harm to the female reproductive system. Jar lids and bottle caps may also contain BPA. You can be exposed to BPA when you consume foods or beverages packaged in these containers. For more information go to: www.P65Warnings.ca.gov/BPA.