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Easy Chocolate-Caramel Brownies recipe

Cooking spray
1 teaspoon all-purpose flour
2 tablespoons skim milk
27 small, soft caramel candies (about 8 ounces)
1/2 cup fat-free semi-sweetened condensed skim milk
1 (18.25 ounce) box devil's food cake mix with pudding
7 tablespoons reduced-calorie stick margarine, melted
1 large egg white, lightly beaten
1/2 cup reduced-fat semisweet chocolate chips

Heat oven to 350 degrees F. Coat bottom of a 13 x 9-inch baking pan with cooking spray (do not coat sides of pan); dust with flour. Set aside.

Combine skim milk and candies in a bowl. Microwave at HIGH 1 1/2 minutes or until caramels melt and mixture is smooth, stirring with a whisk after 1 minute. Set aside.

Combine sweetened condensed milk and next 3 ingredients in a large bowl; stir well (batter will be very stiff). Press two-thirds of batter into prepared pan with floured hands (layer will be thin). Bake for 10 minutes.

Remove from oven and sprinkle with chocolate chips. Drizzle caramel mixture over chips, and carefully drop remaining batter by spoonsful over caramel mixture. Bake an additional 30 minutes.

Let cool completely in pan on a wire rack.

Makes 3 dozen.

Serving size: 1 brownie

Points: 3