Caramel Brownie bars

[Danielle]

OK, this is my third post on this topic...I apologize if the other two manage to resurface.

I found this recipe in the archives and made them for my husband's birthday this past weekend. They came out rock hard! The recipe called for them to bake 30 minutes, which seemed right for a 9x13 pan. I suppose I could have down the toothpick test halfway through baking, but since the brownies had chocolate chips and caramel in them, I figured the toothpick would come out gunky regardless of whether or not it was done. I know my oven was set at the right temperature, since I have an oven thermometer. And I followed the recipe to the letter.

Has anyone else tried this recipe with success/failure? I wish I knew what went wrong....I REALLY wanted to like these brownies!

[MrsReber]

Danielle- it may all depend on the type of pan you used- if it was a dark metal pan, 30 minutes is probably too long! I find that most brownie recipes don't take as long to bake as the recipe says- at least not in my oven! I always check them every few minutes as they near the end of the recommended baking time. Better to take them out when they're a little gooey still.

[Kathy]

Is the recipe called "Easy Chocolate-Caramel Brownies? If it is, I have had success with the recipe...very delicious! As I recall, they may have been crunchy around the edges...Try them again!

[Danielle]

Yes, it was the Easy Chocolate-Caramel Brownies. Did you bake them for the recommended time? I didn't use a dark pan.

[Kathy]

I don't remember the details..it was a while ago..I just remember making them a few times and they were good. My neighbor loved them! I will have to try them again;I will let you know how they turn out. I do remember using regular chocolate chips instead of reduced fat; I can't ever seem to find the reduced fat!

[56grapeape]

hi, wondering if I may have this recipe! Sounds great!

Rachelle ~:0)

[Danielle]

Here 'tis! I hope you had better luck than I did. I actually tried another piece last night, and I think the middle was softer than the edge. Still a little hard...may want to check during baking.

Easy 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)
1 (18.25-ounce) package devil's food cake mix with pudding (such as Pillsbury)
7 tablespoons reduced-calorie stick margarine, melted
1 large egg white, lightly beaten
Cooking spray
1 teaspoon all-purpose flour
1/2 cup reduced-fat chocolate baking chips

Tips: Use a cake mix that contains pudding; the recipe won't work otherwise. Cut brownies after they've cooled. To make ahead, cool completely, wrap tightly in heavy-duty plastic wrap, and freeze.

1. Preheat oven to 350 degrees.

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 degrees 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 degrees for 30 minutes. Let cool completely in pan on a wire rack. Yield: 3 dozen (serving size: 1 brownie).

CALORIES 122 (30% from fat); FAT 4g (sat 1.6g, mono 1.3g, poly 0.6g); PROTEIN 1.6g; CARB 20.4g; FIBER 0.4g; CHOL 1mg; IRON 0.5mg; SODIUM 224mg; CALC 34mg