 |
Prep Time: 13 Minutes Cook Time: 30 Minutes |
Ready In: 43 Minutes Servings: 16 |
|
Ingredients:
5 tablespoons stick margarine |
1 ounce unsweetened chocolate |
1 1/2 cups sugar |
2/3 cup dutch process cocoa or unsweetened cocoa |
3 large egg whites, lightly beaten |
1 large egg, lightly beaten |
1 cup all-purpose flour |
1/2 teaspoon baking powder |
cooking spray |
20 small soft caramel candies, quartered |
Directions:
1. Preheat oven to 325°.
2. Place margarine and chocolate in a microwave-safe bowl. Microwave at HIGH 1 minute, stirring after 30 seconds, or until melted. Add sugar and cocoa; stir well. (Batter will be stiff.) Add egg whites and egg; stir well.
3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and baking powder; add to margarine mixture, stirring until smooth.
4. Pour batter into a 9-inch square pan coated with cooking spray. Sprinkle with caramels; swirl caramels into batter using the tip of a knife. Bake at 325° for 30 minutes. Cool in pan on a wire rack.
|
|