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Easy Chocolate Caramel Brownies

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  Skim milk 2 Tablespoon
  Soft caramel candies 8 Ounce (27 Small Candies)
  Fat free sweetened condensed milk 1⁄2 Cup (8 tbs) (Not Evaporated Skim Milk)
  Devil's food cake mix with pudding 18 1⁄4 Ounce (1 Package, Such As Pillsbury)
  Reduced calorie margarine stick 7 Tablespoon, melted (1/4 Cup Plus 3 Tablespoons)
  Egg white 1 Large, lightly beaten
  Vegetable cooking spray 1
  All purpose flour 1 Teaspoon
  Reduced fat chocolate baking chips 1⁄2 Cup (8 tbs)

Preheat oven to 350°.
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 30 minutes.
Let cool completely in pan on a wire rack.

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