Chocolate-Caramel Brownies


  • 2 tablespoons skim milk
  • 27 small soft caramel candies (about 8 ounces)
  • 1/2 cup fat-free sweetened condensed milk (not evaporated skim milk)
  • (18.25-ounce) package devil’s food cake mix with pudding (such as Pillsbury)
  • 7 tablespoons reduced-calorie stick margarine, melted
  • large egg white, lightly beaten
  • Cooking spray
  • 1 teaspoon all-purpose flour
  • 1/2 cup reduced-fat chocolate baking chips


  1. Preheat oven to 350°.
  2. 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.
  3. 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).
  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. Let cool completely in pan on a wire rack.

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