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.
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
How to Make It
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.
Preheat oven to 350°.
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.
I wish I had read the reviews before making the brownies because I don't think I would have made them. They looked beautiful in the photo but not in real life. I don't have metal baking pans so I used glass. Lowered the temperature to around 330 and they turned out just fine. Too cakey and too peppery . . . I took them to a potluck and brought most back home. Not good, but you win some and you lose some when trying new recipes!
Great recipe! Although take note that the caramel takes an 1 1/2 hours (or more) to make. I found Cayenne pepper to be a great substitute, and if you want the spicy aspect of these brownies to be a little more prominent (instead of just an aftertaste) than I would add a little more than suggested.
I really enjoyed these brownies! They were right between cake-like and fudge-like, they were not to heavy but not too dry. Just note that the first step takes 1.5 hours. I didn't realize this until I started to make them at 11:00 pm.
SUBSTITUTION: I substituted Cayenne Pepper for Red Pepper and couldn't find Fat Free Sweetened Condensed Milk.
I thought these were pretty good. another time I think I will leave out the ground red pepper (I don't think it really added anything) and make sure I swirl the caramel to the edges.
Everyone I served them to (8 people) liked them. But all agree that the pepper was not really necessary.