Betty Crocker Supreme Salted Caramel Brownie Mix 18.4 oz

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: Corn Starch, Palm Oil, Chocolate, Salt, Carob Powder

Instructions: You will need:1/4 Cup Water1/3 Cup Vegetable Oil1 Egg*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 35-38 30-33 28-31(in minutes):*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.