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Easy Chocolate-Caramel Brownies

HOWARD L. PUCKETT
Yield 3 dozen (serving size: 1 brownie)
Tips: Use a cake mix that contains pudding; the recipe won't work otherwise. Cut brownies after they've cooled. To make ahead, cool completely, wrap tightly in heavy-duty plastic wrap, and freeze.

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 (18.25-ounce) package devil's food cake mix with pudding (such as Pillsbury)
  • 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

Nutrition Information

  • calories 122
  • caloriesfromfat 30 %
  • fat 4 g
  • satfat 1.6 g
  • monofat 1.3 g
  • polyfat 0.6 g
  • protein 1.6 g
  • carbohydrate 20.4 g
  • fiber 0.4 g
  • cholesterol 1 mg
  • iron 0.5 mg
  • sodium 224 mg
  • calcium 34 mg

How to Make It

  1. Preheat oven to 350°.

  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° 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. Let cool completely in pan on a wire rack.