Caramel Fudge Brownies II
These brownies are so rich and yummy, you'll never guess they're lightened up.
4 ounces unsweetened chocolate, chopped
3 egg whites, lightly beaten
1 cup sugar
2 (2 1/2 ounce) jars 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
Preheat the oven to 350°F (177°C). Grease an 8-inch baking pan with butter or cooking spray.
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 prepared baking pan. Sprinkle with walnuts.
Bake for 30 to 32 minutes or until the top springs back when lightly touched. Cool on a wire cooling rack. Cut into squares; drizzle with caramel topping and dollop with whipped topping.
Preparation Time: 15 minutes
Bake Time: 30 minutes
Using a plastic knife when cutting the brownies helps prevent them from sticking to the knife.
Amount per serving: Calories 251, Fat 10 g (Saturated Fat 5 g), Cholesterol 0, Sodium 170 mg, Carbohydrate 42 g, Fiber 3 g, Protein 4 g. Diabetic Exchanges: Starch 2, Fat 2, Fruit 1/2.
Recipe Courtesy Of
Priscilla Renfrow, Wilson, North Carolina