Gooey Chocolate Brownies...Yum! These babies are so easy to make and they pack up well so you can take them with you on a trip. I used to make them and take them skiiing with us so the kids had a sweet treat with their lunches. You can make them ahead and then just wrap the cooled brownies in plastic wrap and stick in a ziplock baggy then put in your freezer. Enjoy!
Easy Chocolate Caramel Brownies
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
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
Preparation
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 25 minutes or until done. Let cool completely in pan on a wire rack.
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.
Yield: 3 dozen (serving size: 1 brownie)
Nutritional Information
- Calories:
- 122 (30% from fat)
- Fat:
- 4g (sat 1.6g,mono 1.3g,poly 0.6g)
- Protein:
- 1.6g
- Carbohydrate:
- 20.4g
- Fiber:
- 0.4g
- Cholesterol:
- 1mg
- Iron:
- 0.5mg
- Sodium:
- 224mg
- Calcium: 34mg
This recipe is one of Brooke's favorite! I remember her making them when she was younger and unwrapping the caramel only to eat it before it went in the recipe!
ReplyDeleteShelly,
ReplyDeletePillsbury makes the best mixes. I use theirs only for brownies! I have that easy brownie pan that cuts them into perfect squares while they bake, it works!... just leaks a little when adding batter. Keep up the good work, love this page and the clever name :)
I always want to hear how the recipes come out and what you think of them. I've been busy today with recipes and getting them up here for all to use!! Stay Tuned to more Powers in the kitchen!
ReplyDeleteTrying to figure out how to post to this ;). I cannot wait to try these brownies, such little fat!!
ReplyDeleteHi Laura, looks like you figured out how to post! Lol
ReplyDelete