This recipe is great for two reasons. First it is relatively low in fat and cholesterol for such a rich tasting treat. Secondly, the brownies freeze very nicely in some plastic wrap or ziploc bags. This makes it a lot easier to ration yourself as opposed to having the whole batch teasing you.
2 tablespoons skim milk
27 small soft caramel candies
1/2 cup low fat sweetened condensed mi
18 1/4 ounces devil's food cake mix with pud
7 tablespoons reduced-calorie margarine
1 large egg white - lightly beaten
vegetable cooking spray
1 teaspoon all-purpose flour
1/2 cup chocolate chips
Preheat oven to 350 degrees F.
Microwave skim milk and caramel candies at high until caramels melt and mixture is smooth, stirring with a whisk after every minute. Set aside.
Combine condensed milk, cake mix, margarine, and egg white in a bowl; stir well. The batter will be very stiff. Coat bottom of a 13x9 inch baking pan with cooking spray; dust lightly with flour. Press two thirds of the batter into prepared pan using floured hands or a piece of saran wrap; pat evenly (layer will be very thin).
Bake for 10 minutes. Remove from the oven; sprinkle with chocolate chips. Drizzle caramel mixture over chips; carefully drop remaining batter by spoonfuls over caramel mixture. Bake for 30 minutes.