Preheat oven to 350 degrees, or 325 for dark-coated or glass pans. Grease bottom only of 8” x 8” pan.
Empty Brownie Mix, eggs, water, and oil into large bowl.
Stir until well blended (about 50 strokes). Real milk chocolate chunks will be visible after stirring.
Spread into greased pan.
Knead caramel packet 15 times before opening to soften. Cut off one corner of packet and squeeze caramel over batter in rows across width of pan, about 3 rows. Pull knife through batter across caramel in 4 even rows and bake immediately.
Bake in center of oven, 30 –33 minutes when using 9 x 9-inch pan. Bake 35- 38 when using 8x 8-inch pan. If using dark-coated or glass pans, lengthen bake time by 3-5 minutes. Avoid over-baking. Brownies are done when toothpick inserted an inch from the edge of pan comes out clean.