Easy Chocolate Caramel Brownies
|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.
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.