Easy Chocolate-Caramel Brownies

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)

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.

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