The only problem with these brownies is the recipe uses a 9-inch square pan and supposedly makes 16 brownies. Clearly, you see the issue?
These are not gooey brownies reminiscent of fudge that melts in your mouth. Rather, they are a cake-like brownie, oozed with sweet caramel that mixes with the cayenne of the brownies.
I served these brownies warm, topped with just a dab of ice cream to compensate for the small serving size of this Cooking Light recipe (huh, that explains the small serving size!). For a hint of heat, I sprinkled my husband's ice cream with cayenne.
Spicy Caramel Brownies
1 can fat-free sweetened condensed milk
1 oz. bittersweet chocolate, chopped
1/2 cup sugar
6 Tbsp. butter, softened
1/2 tsp. vanilla
3 large egg whites, room temperature
1 scant cup flour
1/3 cup cocoa
1/2 tsp. baking powder
1/2 tsp. cayenne
1/8 tsp. salt (I omitted this and used salted butter)
Pour condensed milk into a double boiler pan, and place over boiling water. Reduce heat to simmer water. Simmer for 1 1/2 hours or until the mixture is thick and caramel-colored, stirring occasionally. Cool slightly.
Preheat oven to 350ºF. Microwave chocolate until melted, stirring every 15 seconds. Combine chocolate, butter and sugar together. Beat until well blended. Add vanilla and egg whites, and beat until thoroughly combined.
In separate bowl, combine flour, cocoa, baking powder, cayenne and salt. Gradually add flour mixture to wet ingredients, stirring until just mixed. Stir in half the condensed milk. Spoon batter into a greased 9-inch pan. Dollop the remaining condensed milk on top of batter, and swirl using a knife. Bake 19 minutes or until a toothpick inserted into the center comes out clean. Makes 16 brownies.