Easy Chocolate-Caramel Brownies

Cut the brownies after they've cooled to get a clean edge. To make ahead, cool the brownies completely, wrap them tightly in heavy-duty plastic wrap, and freeze.


36 brownies (serving size: 1 brownie)

Recipe from

Oxmoor House

Nutritional Information

Calories 131
Fat 3.8 g
Satfat 2.2 g
Monofat 1 g
Polyfat 0.4 g
Protein 1.4 g
Carbohydrate 23.5 g
Fiber 0.2 g
Cholesterol 7 mg
Iron 0.0 mg
Sodium 41 mg
Calcium 23 mg


2 tablespoons fat-free milk
27 small soft caramel candies (about 8 ounces)
1/2 cup fat-free sweetened condensed milk (not evaporated fat-free milk)
1 (15-ounce) package gluten-free devil's food cake mix (such as Betty Crocker)
7 tablespoons butter, melted
1 large egg white, lightly beaten
Cooking spray
1 teaspoon gluten-free all-purpose flour (such as Bob's Red Mill)
1/2 cup chocolate baking chips {Check for Gluten}


1. Preheat oven to 350°.

2. Combine fat-free 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, butter, and egg white in a bowl; stir well (batter will be very stiff). Coat bottom only of a 13 x 9–inch metal 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° 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° for 25 minutes or until done. Cool completely in pan on a wire rack.