Caramel Fudge Brownies Recipe

Caramel Fudge Brownies Recipe photo by Taste of Home

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"These brownies are so rich and yummy, you'll never guess they're lightened up," relateds Priscilla Renfrow of Wilson, North Carolina.

This recipe is:

Healthy

Diabetic Friendly

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Caramel Fudge Brownies Recipe

Prep: 15 min. Bake: 30 min.

Yield: 9 Servings

15 30 45

Ingredients

4 ounces unsweetened chocolate, chopped
3 egg whites, lightly beaten
1 cup sugar
2 jars (2-1/2 ounces each) prune baby food
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 cup chopped walnuts
6 tablespoons fat-free caramel ice cream topping
9 tablespoons reduced fat-whipped topping

Directions

In a microwave, melt chocolate; stir until smooth. Cool slightly. In a large bowl, beat eggs whites and sugar. Stir in prunes, vanilla and chocolate mixture. Combine flour and salt; gradually add to chocolate mixture just until moistened.
Pour into an 8-in. square baking pan coated with cooking spray. Sprinkle with walnuts. Bake at 350° for 30-32 minutes or until the top springs back when lightly touched.
Cool on a wire rack. Cut into squares; drizzle with caramel topping and dollop with whipped topping. Yield: 9 servings.

Nutritional Analysis: One piece equals 251 calories, 10 g fat (5 g saturated fat), 0 cholesterol, 170 mg sodium, 42 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 2 fat, 1/2 fruit.

Originally published as Caramel Fudge Brownies in Light & Tasty August/September 2002, p15

Substitute for Nuts

If your family loves the crunch of nuts in brownies and chocolate chip cookies, but someone is allergic to them, add granola or crisp rice cereal in the same amounts as the nuts called for in your recipes. But, always check the granola or cereal packages for nut allergy alerts to be certain.