Fudgy Caramel Brownies

Yield: 16 servings (serving size: 1 brownie)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 198
  • Fat: 5.6g
  • Saturated fat: 2.4g
  • Protein: 3.3g
  • Carbohydrate: 37.0g
  • Cholesterol: 14mg
  • Iron: 1.1mg
  • Sodium: 106mg
  • Calories from fat: 25%
  • Fiber: 0.6g
  • Calcium: 36mg

Ingredients

  • 5 tablespoons stick margarine
  • 1 ounce unsweetened chocolate
  • 1 1/2 cups sugar
  • 2/3 cup Dutch process cocoa or unsweetened cocoa
  • 3 large egg whites, lightly beaten
  • 1 large egg, lightly beaten
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • Cooking spray
  • 20 small soft caramel candies, quartered

Preparation

  1. Preheat oven to 325°.
  2. Place margarine and chocolate in a microwave-safe bowl. Microwave at HIGH 1 minute, stirring after 30 seconds, or until melted. Add sugar and cocoa; stir well. (Batter will be stiff.) Add egg whites and egg; stir well.
  3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and baking powder; add to margarine mixture, stirring until smooth.
  4. Pour batter into a 9-inch square pan coated with cooking spray. Sprinkle with caramels; swirl caramels into batter using the tip of a knife. Bake at 325° for 30 minutes. Cool in pan on a wire rack.
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