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Spicy Caramel Brownies

Photo: John Autry; Styling: Leigh Ann Ross
Hands-on time 15 mins
Total time 2 hrs
Yield Serves 16 (serving size: 1 brownie)
These fudgy brownies have a thick, rich swirl of dulce de leche and a kick from ground red pepper. If you prefer a milder version, omit or reduce the pepper. Allow egg whites to stand at room temperature 15 minutes to take the chill off before using.

Ingredients

  • 1 (14-ounce) can fat-free sweetened condensed milk
  • 1 ounce bittersweet chocolate, chopped
  • 1/2 cup sugar
  • 6 tablespoons butter, softened
  • 1/2 teaspoon vanilla extract
  • 3 large egg whites
  • 4.25 ounces all-purpose flour (almost 1 cup)
  • 1/3 cup unsweetened cocoa
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground red pepper
  • 1/8 teaspoon salt
  • Cooking spray

Nutrition Information

  • calories 179
  • fat 5.3 g
  • satfat 3.1 g
  • monofat 1.1 g
  • polyfat 0.2 g
  • protein 3.9 g
  • carbohydrate 29.3 g
  • fiber 0.7 g
  • cholesterol 14 mg
  • iron 0.7 mg
  • sodium 96 mg
  • calcium 77 mg

How to Make It

  1. Pour sweetened condensed milk into the top of a double boiler; place over boiling water. Reduce heat to low; simmer for 1 1/2 hours or until mixture is thick and caramel-colored, stirring occasionally. Cool slightly.

  2. Preheat oven to 350°.

  3. Place chocolate in a microwave-safe dish, and microwave at HIGH 30 seconds or until almost melted, stirring after 15 seconds. Combine melted chocolate, 1/2 cup sugar, and butter in a medium bowl; beat with a mixer at high speed until well blended. Add vanilla and egg whites; beat until well blended. Weigh or lightly spoon flour into a dry measuring cup. Combine flour, 1/3 cup cocoa, baking powder, pepper, and salt. Add flour mixture to sugar mixture; beat just until blended. Stir half of sweetened condensed milk into batter. Spoon batter into a 9-inch square metal baking pan coated with cooking spray. Dollop the remaining sweetened condensed milk by the spoonful over chocolate mixture; swirl together using a knife. Bake at 350° for 19 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Cut into 16 squares.