EASY CHOCOLATE-CARAMEL BROWNIES Use a cake mix that contains pudding; the recipe won't work otherwise. Cut the brownies after they've cooled. To make ahead, cool completely, wrap lightly in heavy-duty plastic wrap, and freeze. 2 tablespoons fat-free milk 27 small soft caramel candies 1/2 cup fat-free sweetened condensed milk 1 (18.25-ounce) package devil's food cake milk with pudding 7 tablespoons reduced-calorie stick margarine, melted 1 large egg white, lightly beaten Cooking spray 1 teaspoon all-purpose flour 1/2 cup reduced-fat chocolate baking chips Preheat oven to 350°F.

Combine fat-free milk and candies in a bowl. Microwave at HIGH 1 1/2 to 2 minutes or until the caramels melt and mixture is smooth, stirring with a whisk after every minute. Set aside.

Combine sweetened condensed milk, cake mix, margarine, and egg white in a bowl (batter will be very stiff). Coat bottom only of a 13 x 9-inch 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).

Bake at 350°F for 10 minutes. Remove from oven; sprinkle with chocolate chips. Drizzle caramel mixture over chips; carefully drop remaining batter by spoonfuls over caramel mixture. Bake at 350°F for 25 minutes. Cool in pan on a wire rack. 

Makes 3 dozen brownies.

NOTE: For a gooey serving, microwave a brownie at HIGH 10 seconds to soften caramel and chips.

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