Cut the brownies after they've cooled to get a clean edge. To make ahead, cool the brownies completely, wrap them tightly in heavy-duty plastic wrap, and freeze.

Recipe by Oxmoor House August 2011

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Recipe Summary

Yield:
36 brownies (serving size: 1 brownie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Combine fat-free 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, butter, and egg white in a bowl; stir well (batter will be very stiff). Coat bottom only of a 13 x 9–inch metal 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. Cool completely in pan on a wire rack.

Source

Cooking Light Gluten-Free Cookbook

Nutrition Facts

131 calories; fat 3.8g; saturated fat 2.2g; mono fat 1g; poly fat 0.4g; protein 1.4g; carbohydrates 23.5g; fiber 0.2g; cholesterol 7mg; iron 0mg; sodium 41mg; calcium 23mg.
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