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HOWARD L. PUCKETT Photo by: HOWARD L. PUCKETT

Easy Chocolate-Caramel Brownies

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.

Cooking Light NOVEMBER 1996

  • Yield: 3 dozen (serving size: 1 brownie)

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.

Nutritional Information

Amount per serving
  • Calories: 122
  • Calories from fat: 30%
  • Fat: 4g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.6g
  • Protein: 1.6g
  • Carbohydrate: 20.4g
  • Fiber: 0.4g
  • Cholesterol: 1mg
  • Iron: 0.5mg
  • Sodium: 224mg
  • Calcium: 34mg
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Easy Chocolate-Caramel Brownies recipe

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