Preheat oven to 350 degrees. Grease 7x11 glass baking dish. If you only have non-stick reduce heat to 325.
Combine first three ingredients, set aside. In a large mixing bowl, beat butter and sugars until smooth, add eggs and vanilla until blended. Gradually add the dry mixture and chocolate chunks. Stir until well blended.
Spread evenly into prepared pan. Drizzle caramel topping in criss-cross fashion across the batter. Swirl with a knife if needed. Bake for approx 20-23 minutes or until golden brown.
I've found these turn out best when a glass dish is used.
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|Serving Size: 1 Serving (38g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 63 (42%)|
|Amt Per Serving||% DV|
|Total Fat 7g||9 %|
|Saturated Fat 4.3g||21 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 27.8mg||9 %|
|Sodium 293.3mg||10 %|
|Potassium 57.1mg||2 %|
|Total Carbohydrate 19.7g||6 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 19.1g|
|Protein 2.2g||3 %|
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Calories per serving: 149
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