Minutes Prep time: 25
Minutes Total time: 180
Servings: 24
Difficulty: Intermediate
PAM® Original
1 pkg (18.3 oz each) Duncan Hines® Chewy Fudge Brownie Mix
2 eggs
2/3 cup vegetable oil
3 tablespoons water
1 cup semisweet chocolate chips
4 tablespoons butter
1 pkg (11 oz each) caramel candies, unwrapped
3 cups mini marshmallows
4 cups cornflakes
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 23 mg | 2% |
| Carbohydrate | 41 g | 14% |
| Cholesterol | 22 mg | 7% |
| Total Fat | 14 g | 22% |
| Iron | 2 mg | 13% |
| Calories | 292 kcal | 15% |
| Sodium | 140 mg | 6% |
| Protein | 3 g | 6% |
| Saturated Fat | 4 g | 22% |
| Sugars | 27 g | 3% |
| Vitamin C | 1 mg | 2% |
Preheat oven to 325°F. Place a large sheet of aluminum foil in 8-inch square pan so that it hangs over the edges of two sides about 2-inches to create a sling. Spray foil with cooking spray.
Stir together brownie mix, eggs, oil and water in medium bowl until blended, about 50 strokes. Pour into pan and bake 42 to 47 minutes, until toothpick inserted 1-inch from side of pan comes out clean.
Pour chocolate chips over hot brownies and let stand until melted, about 5 minutes. Spread melted chocolate evenly over brownies.
Melt butter in a medium saucepan over medium heat. Stir in caramels and cook until melted, about 7 minutes, stirring constantly. Stir in marshmallows and cook just until melted, about 1 minute. Stir in cornflakes.
Press mixture evenly into pan on top of chocolate. Cool completely on a wire rack. Lift brownies out of pan, remove foil and cut with a serrated knife
Caramel Cornflake Crunch Brownies
