Photo by: Oxmoor House

Fudgy Caramel Brownies

  • Yield: 16 servings (serving size: 1 brownie)


  • 5 tablespoons stick margarine
  • 1 ounce unsweetened chocolate
  • 1 1/2 cups sugar
  • 2/3 cup Dutch process cocoa or unsweetened cocoa
  • 3 none large egg whites, lightly beaten
  • 1 none large egg, lightly beaten
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • none Cooking spray
  • 20 none small soft caramel candies, quartered


Preheat oven to 325°.

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.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and baking powder; add to margarine mixture, stirring until smooth.

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.

Nutritional Information

Amount per serving
  • Calories: 198none
  • 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

Go to Full Version of

Fudgy Caramel Brownies Recipe