Spicy Caramel Brownies

Spicy Caramel Brownies

These fudgy brownies have a thick, rich swirl of dulce de leche and a kick from ground red pepper. If you prefer a milder version, omit or reduce the pepper. Allow egg whites to stand at room temperature 15 minutes to take the chill off before using.

1 (14-ounce) can fat-free sweetened condensed milk
1 ounce bittersweet chocolate, chopped
1/2 cup sugar
6 tablespoons butter, softened
 1/2 teaspoon vanilla extract
3 large egg whites
4.25 ounces all-purpose flour (almost 1 cup)
1/3 cup unsweetened cocoa
1/2 teaspoon baking powder
1/2 teaspoon ground red pepper
 1/8 teaspoon salt
Cooking spray

How to Make It
Step 1
Pour sweetened condensed milk into the top of a double boiler; place over boiling water. Reduce heat to low; simmer for 1 1/2 hours or until the mixture is thick and caramel colored, stirring occasionally. Cool slightly.

Step 2
Preheat oven to 350°.

Step 3
Place chocolate in a microwave-safe dish, and microwave at hight 30 seconds or until almost melted, stirring after 15 seconds. Mix melted chocolate, 1/2 cup sugar, and butter in a medium bowl; shake with a mixer at high speed until well blended. Add vanilla and egg white; shake until evenly mixed. Weigh or spoon the flour into a dry measuring cup. Mix flour, 1/3 cup of chocolate, baking powder, pepper, and salt. Add the flour mixture to the sugar mixture; shake until blended. Stir half the sweetened condensed milk into the mixture. Spoon the dough into a 9-inch square metal pan coated with cooking spray. Dollop left over sweetened condensed milk with a spoonful on chocolate mixture; stir well using a knife. Bake at 350 ° for 19 minutes or until the wood pick inserted in the center comes out clean. Chill in a baking sheet on a wire rack. Cut into 16 squares.

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