Easy Chocolate-Caramel Brownies

Ingredients

• 15 ounce duncan hines devil's food cake gluten-free (such as Betty Crocker)
• 7 tablespoons butter melted
• 8 ounces individually wrapped caramels soft
• 1 large egg whites lightly beaten
• 2 tablespoons skim milk fat-free
• 1 teaspoon flour gluten-free red all-purpose (such as Bob's Mill)
• 0.5 cup semi chocolate chips 
• 0.5 cup condensed milk fat-free sweetened (not evaporated milk)

Equipment

• bowl
• frying pan
• oven
• whisk
• wire rack
• baking pan
• microwave

Directions

1. Preheat oven to 35
2. Combine fat-free 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, butter, and egg white in a bowl; stir well (batter will be very stiff). Coat bottom only of a 13 x 9inch metal 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.
5. Remove from oven; sprinkle with chocolate chips.
6. Drizzle caramel mixture over chips; carefully drop remaining batter by spoonfuls over caramel mixture.
7. Bake at 350 for 25 minutes or until done. Cool completely in pan on a wire rack.