Spicy Caramel Brownies

By yollymg

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.

Ingredients

• 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 1/4 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

Details

Servings 16
Adapted from myrecipes.com

Preparation

Step 1

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 350°.

3. Place chocolate in a microwave-safe dish, and microwave at HIGH 30 seconds or until almost melted, stirring after 15 seconds. Combine melted chocolate, 1/2 cup sugar, and butter in a medium bowl; beat with a mixer at high speed until well blended.

Add vanilla and egg whites; beat until well blended. Weigh or lightly spoon flour into a dry measuring cup.

Combine flour, 1/3 cup cocoa, baking powder, pepper, and salt. 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.

Bake at 350° for 19 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Cut into 16 squares.