Thursday, April 8, 2010

Layers of Love Chocolate caramel brownies

  • 3/4 cup all-purpose flour
  • 3/4 cup baking cocoa
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) margarine, cut in pieces
  • 1 1/2 cup granulated splenda
  • 1/2 cup packed brown sugar (no calorie substitute)
  • 3 egg beaterss, divided
  • 2 teaspoons vanilla extract
  • 1 cup chopped pecans (optional, I omitted)
  • 1/2cup semi-sweet chocolate chips (or you can use white chips)
  • 1/2 cup sugar free caramel ice cream topping
  • 1/2 cup Semi-Sweet Chocolate chips

  1. PREHEAT oven to 350° F. Grease baking pan.
  2. COMBINE flour, cocoa and salt in small bowl.
  3. Beat butter, granulated splenda and brown sugar (no calorie substitute) in large mixer bowl until creamy.
  4. Add 2 egg beaters and stir until blended. Add vanilla extract; mix well.
  5. Gradually beat in flour mixture. Reserve 3/4 cup batter. Spread remaining batter into prepared baking pan.
  6. Sprinkle (nuts and) chocolate or white chips over batter. Drizzle caramel topping over top.
  7. Beat remaining egg and reserved batter in same large bowl until light in color. Stir in semi-sweet chips. Spread evenly over caramel topping.
  8. BAKE for 30 to 35 minutes or until center is set. Cool completely in pan on wire rack. Cut into bars.
Makes 12 servings

Caloires 199
Fat 9g
Sat Fat 5g
Sodium 110mg
Carbs 23g
Fiber 1g
Protein 2.5

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