Low-Fat Caramel Brownies
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/3 cup unsweetened cocoa powder
1 tablespoon warm water
1 teaspoon pure vanilla extract
½ cup applesauce
4 T caramel dipping sauce
1/2 cup diet butter
1 cup dark chocolate chips divided in half
1 large egg lightly beaten
1 box egg beaters
1/3 cup sugar
1/3 cup Splenda
Preheat oven to 375 degrees F.
Position rack in the center of the oven.
Lightly spray an 8-inch square baking pan.
In a small bowl, sift flour and baking powder together: set aside.
In another small bowl, blend the coca, water, caramel dipping sauce and vanilla.
Melt ½ cup dark chocolate chips and butter in the microwave on high power, stirring every 15 seconds.
Remove when there are still a few lumps of chocolate and stir until fully melted. Stir until smooth.
In a medium-size bowl, combine the beaten eggs, sugar, and Splenda.
Stir in the cocoa mixture.
Add the melted chocolate/butter mixture and stir to combine.
Stir in the flour mixture until just incorporated (do not over mix).
Pour the batter into the prepared pan and smooth the top.
Bake until a toothpick inserted into the center comes out with a few moist crumbs attached, 18 to 20 minutes (do not over bake - the brownies will still look under baked when you take them out of the oven. They will set up as they cool).
Sprinkle the remaining datk chocolate chips over the top.
Let cool, approximately 1 hour, on a wire rack before cutting.
Makes 12 to 20 brownies.