Spicy Caramel Brownies

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 1 ounce bittersweet chocolate chopped
• 6 tablespoons butter softened
• 3 large egg whites 
• 4.3 ounces flour all-purpose (almost 1 cup)
• 0.5 teaspoon ground pepper red
• 0.1 teaspoon salt 
• 0.5 cup sugar 
• 14 ounce condensed milk fat-free sweetened canned
• 0.3 cup cocoa unsweetened
• 0.5 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• oven
• knife
• wire rack
• blender
• double boiler
• baking pan
• microwave
• measuring cup

Directions

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 mixture is thick and caramel-colored, stirring occasionally. Cool slightly.
2. Preheat oven to 35
3. Place chocolate in a microwave-safe dish, and microwave at HIGH 30 seconds or until almost melted, stirring after 15 seconds.
4. Combine melted chocolate, 1/2 cup sugar, and butter in a medium bowl; beat with a mixer at high speed until well blended.
5. Add vanilla and egg whites; beat until well blended. Weigh or lightly spoon flour into a dry measuring cup.
6. Combine flour, 1/3 cup cocoa, baking powder, pepper, and salt.
7. Add flour mixture to sugar mixture; beat just until blended. Stir half of sweetened condensed milk into batter. Spoon batter into a 9-inch square metal baking pan coated with cooking spray. Dollop the remaining sweetened condensed milk by the spoonful over chocolate mixture; swirl together using a knife.
8. Bake at 350 for 19 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.
9. Cut into 16 squares.