Caramel Brownie Cake (thecountrycook)

1 box fudge brownie mix family size for 9 x 13″ baking dish
1/4 c water
1/2 c vegetable oil
3 large eggs
1 jar caramel topping, divided
1, 8 oz tub Cool Whip, thawed
1/2 c finely chopped peanuts
maraschino cherries, well drained (opt)

Preheat oven to 350° F. Spray a 9 x 13″ baking pan with non-stick cooking spray. Combine brownie mix, water, oil and eggs in large bowl and make brownies according to the directions on the back of the box for cake-like brownies. Spread batter into baking dish.
Bake 28 – 30 min. When brownie cake comes out of the oven (while still warm), poke holes about 2″ apart, with the handle of a wooden spoon. Set aside 1/4 c caramel topping. Pour the rest of the caramel topping over the warm cake. Making sure to get it into the holes as best you can. Use a spoon if you need help spreading it out. Pop brownie cake into the fridge and allow it to finish cooling completely. When ready add 1/4 c reserved caramel topping into whipped topping. Stir well. Put all of caramel whipped topping onto the brownie cake. Spread evenly. Sprinkle with peanuts. Top each piece with a maraschino cherry just before serving if desired.

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