Rating: 3.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 0

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.

Recipe by Cooking Light November 1996

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Credit: HOWARD L. PUCKETT

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

122 calories; calories from fat 30%; fat 4g; saturated fat 1.6g; mono fat 1.3g; poly fat 0.6g; protein 1.6g; carbohydrates 20.4g; fiber 0.4g; cholesterol 1mg; iron 0.5mg; sodium 224mg; calcium 34mg.
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