Easy Chocolate-Caramel Brownies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 36 |
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Cut the brownies after they've cooled to get a clean edge. To make ahead, cool the brownies completely, wrap them tightly in heavy-duty plastic wrap, and freeze. Ingredients:
2 tablespoons fat-free milk |
27 small soft caramel candies (about 8 ounces) |
1/2 cup fat-free sweetened condensed milk (not evaporated fat-free milk) |
1 (15-ounce) package gluten-free devil's food cake mix (such as betty crocker) |
7 tablespoons butter, melted |
1 large egg white, lightly beaten |
cooking spray |
1 teaspoon gluten-free all-purpose flour (such as bob's red mill) |
1/2 cup chocolate baking chips |
Directions:
1. Preheat oven to 350°.
2. Combine fat-free 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.
3. Combine sweetened condensed milk, cake mix, butter, and egg white in a bowl; stir well (batter will be very stiff). Coat bottom only of a 13 x 9–inch metal 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).
4. 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. Cool completely in pan on a wire rack.
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