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Easy Chocolate-Caramel Brownies




Source of Recipe


Cooking Light- 11/96


Recipe Introduction


Christmas Cookie Countdown 2002


List of Ingredients




2 tablespoons skim milk
27 small soft caramel candies (about 8 ounces)
1/2 cup fat-free sweetened condensed milk (not evaporated skim milk)
1 package devil's food cake mix with pudding (18.25-ounce) such as Pillsburry
7 tablespoons reduced-calorie stick margarine, melted
1 large egg white, lightly beaten
Cooking spray
1 teaspoon all-purpose flour
1/2 cup reduced-fat chocolate baking chips

Recipe



1. Preheat oven to 350 degrees.

2. Combine skim milk and candies in a bowl. Microwave at high 1-1/2 to 2 minutes or until caramels melt and mixture is smooth, stirring with a whisk after every minute. Set aside.

3. Combine sweetened condensed milk, cake mix, margarine, and egg white in a bowl; stir well (batter will be very stiff). Coat bottom only of a 13 x 9-inch baking pan with cooking spray; dust lightly with flour. Press two-thirds of batter into prepared pan using floured hands; pat evenly (layer will be thin).

4. Bake at 350 degrees for 10 minutes. Remove from oven; sprinkle with chocolate chips. Drizzle caramel mixture over chips; carefully drop remaining batter by spoonfuls over caramel mixture. Bake at 350 degrees for 30 minutes. Let cool completely in pan on a wire rack. YIELD: 3 dozen (serving size: 1 brownie)


NOTES:
Use a cake mix that contains pudding; the recipe won't work otherwise.

Another tip: You can make these brownies for your friends and family on special occasions - or for no reason at all.

NUTRITIONAL INFO
calories: 122 carbohydrates: 20.4 g cholesterol: 1 mg fat: 4 g sodium: 224 mg protein: 1.6 g calcium: 34 mg iron: 0.5 mg fiber: 0.4 g