Chocolate Chip Caramel Brownies
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Why I Love This Recipe
Did you know that chocolate chip cookies were invented by accident in the 1930s? Ruth Wakefield, owner of the Toll House Inn, ran out of baker's chocolate and substituted broken pieces of Nestlé semi-sweet chocolate, expecting them to melt. Instead, they held their shape, creating the first chocolate chip cookies!
Ingredients You'll Need
2 cups (12-oz. package) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels, divided
1 cup granulated sugar
1/2 cup undiluted CARNATION Evaporated Skimmed Milk*
1/4 cup unsweetened applesauce
2 tablespoons margarine
4 ounces (about 1/2 cup) liquid egg substitute
1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons vanilla extract
12 caramels
1 tablespoon undiluted CARNATION Evaporated Skimmed Milk*
Directions
Heat 1 cup morsels, sugar, 1/2 cup evaporated milk, applesauce, and margarine in a large, heavy saucepan over low heat, stirring until morsels are melted. Remove from heat.
Stir in egg substitute. Stir in flour, baking soda, salt, vanilla, and remaining morsels.
Spread into a 13 x 9-inch baking pan sprayed with Mazola No Stick Cooking Spray.
Bake in a preheated 350°F oven for 16 to 20 minutes or just until set.
Melt caramels with 1 tablespoon evaporated milk in a small, microwave-safe bowl on HIGH (100%) power for 1 to 3 minutes, stirring every 15 seconds until smooth.
Drizzle over warm brownies. Serve warm or cool.
Pairs Well With
These delightful brownies pair wonderfully with a glass of cold milk for a non-alcoholic option. For an alcoholic pairing, try a rich, full-bodied port wine to complement the sweetness of the caramel and chocolate.
Questions, Comments & Reviews
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