Dulce De Leche Cream Bars From Mom

Dulce De Leche Cream Bars

(19.5 to 19.8 oz.) package brownie mix
½ C. butter (melted)
4 large eggs, divided use
2 (8 oz.) packages cream cheese, softened
½ C. brown sugar
3 Tbsp. flour
1 Tbsp. vanilla
1 C. sour cream 9 1 (17 oz.) jar caramel ice cream topping

Preheat oven to 350. Position rack in lower third of oven. Spray a 9x13 baking pan with cooking spray. In a medium bowl, mix the brownie mix, melted butter, and 1 egg with spoon until just blended and all dry ingredients are moistened. Spread mixture into pan and bake 7 minutes. Remove, but leave oven on. Meanwhile, in a large bowl using paddle attachment, beat the cream cheese, brown sugar, flour, and vanilla on high until well-blended. Add sour cream; mix until blended, add remaining 3 eggs, one at a time, mixing on low after each addition until just blended. Add half the caramel topping; mix on low until blended. Pour over hot brownie. Bake 20 to 30 minutes or until center is barely set. Cool completely. Refrigerate at least 4 hours or overnight. Drizzle remaining caramel topping over bars; refrigerate until set, then serve.