Easy Chocolate-Caramel Brownies

Easy Chocolate-Caramel Brownies Recipe
HOWARD L. PUCKETT
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.

Yield:

3 dozen (serving size: 1 brownie)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

Preheat oven to 350°.

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.

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).

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.

November 1996
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