The third and final dessert that Monique and I made for the jewelry show on Monday night and these are some of the best fudge-like brownies; the caramel on top makes them a chewy chocolate treat. They also have that certain Halloween flair of ruddiness orange and cool darkness to them making them a perfect treat. The previous two desserts featured earlier in the week are Chocolate Chocolate Chip Cookies and Spicy Molasses Cookies.
For those following Weight Watchers points they are 4 points each when cut into 16 servings, we ended up getting about twice that many portions in our final product, so if you cut them into bite size pieces they should round out to 2 points each. This is adapted from the Weight Watchers Annual Recipes for Success 2003 edition as found on page 56. The original recipe also mentions that by substituting quartered chocolate-covered peppermint patties such as York brand for the caramels it turns into a fudgy mint morsel.
|3||Lg.||Egg whites, lightly beaten|
|1||Lg.||Egg, lightly beaten|
|20||Each||Caramel candies, quartered|
|1.||Preheat oven to 325° F.|
|2.||Place butter and chocolate in a microwave-safe bowl and microwave on high for 1 minute, stirring after 30 seconds, or until melted. Add the sugar and cocoa then stir well with a wooden spoon as the batter will be stiff.|
|3.||Lightly spoon flour into a dry measuring cup and then level off the top with a knife. Combine the flour with the baking powder then add it to the butter/cocoa mixture and stir until smooth.|
|4.||Pour the batter into a 9-inch square pan coated with the cooking spray. Sprinkle with the caramel pieces, and then swirl the caramels into the batter using the tip of a knife.|
|5.||Bake in the 325° F for 30 minutes, and then cool in the pan on a wire rack. Cut into 1 ½ inch squares.|