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Easy Chocolate Caramel Brownies Recipe
|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)|
Serving size: Complete recipe
Calories 4150 Calories from Fat 1019
% Daily Value*
Total Fat 115 g176.2%
Saturated Fat 29.2 g146%
Trans Fat 10.1 g
Cholesterol 35.8 mg
Sodium 6785.7 mg282.7%
Total Carbohydrates 727 g242.3%
Dietary Fiber 13.7 g54.8%
Sugars 479.5 g
Protein 68 g136.1%
Vitamin A 84.8% Vitamin C 2.2%
Calcium 76% Iron 59.6%
*Based on a 2000 Calorie diet
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.