Eggs, vegetable oil and water for brownie batteras called for on box
14oz.chewy caramel candiesunwrapped (recommended: Kraft or Werther's)
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 a little less than 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 very thick, 30 seconds of microwaving should thin it out.)
Bake for 25 more 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.
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