Easy Chocolate-Caramel Brownies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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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. Ingredients:
2 tablespoons skim milk |
27 small soft caramel candies (about 8 ounces) |
1/2 cup fat-free sweetened condensed milk (not evaporated skim milk) |
1 (18.25-ounce) package devil's food cake mix with pudding (such as pillsbury) |
7 tablespoons reduced-calorie stick margarine, melted |
1 large egg white, lightly beaten |
cooking spray |
1 teaspoon all-purpose flour |
1/2 cup reduced-fat chocolate baking chips |
Directions:
1. Preheat oven to 350°.
2. 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.
3. 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).
4. 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.
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