Caramel Brownie Cake
1 (18.4 oz.) package
1/4 cup water
3 large eggs
3/4 cup , divided
1 (8 oz.) container extra creamy frozen whipped topping, thawed
1/2 cup finely chopped peanuts
15 maraschino cherries with stems, well drained
PREPARE brownie mix according to package directions using oil, water and 3 eggs. Bake in prepared 13 x 9-inch baking pan according to to package directions. Cool 30 minutes.
POKE holes, about 2-inches apart, in warm brownie with the handle of wooden spoon. Use 1/2 cup caramel topping to fill the holes, then spread remaining over top of brownies.
FOLD 1/4 cup caramel topping into whipped topping. Spread evenly over brownie. Sprinkle with peanuts. Chill 30 minutes. Top each piece with a maraschino cherry just before serving.
Serving Size (1/15), Calories 330 (Calories from Fat 110), Total Fat 13g (Saturated Fat 5g, Trans Fat g), Cholesterol 35mg, Sodium 180mg, Total Carbohydrate 50g (Dietary Fiber 2g, Sugars 37g), Protein 5g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.