Easy Chocolate-Caramel Brownies

• 2 tablespoons fat-free milk
• 27 small soft caramel candies (about 8 ounces)
• 1/2 cup fat-free sweetened condensed milk (not evaporated fat-free milk)
• 1 (15-ounce) package gluten-free devil's food cake mix (such as Betty Crocker)
• 7 tablespoons butter, melted
• 1 large egg white, lightly beaten
• Cooking spray
• 1 teaspoon gluten-free all-purpose flour (such as Bob's Red Mill)
• 1/2 cup chocolate baking chips {Check for Gluten}

1. Preheat oven to 350u0b0.
2. Combine fat-free milk and candies in a bowl. Microwave at HIGH 1 1/2 to 2 minutes or until caramels melt and mixture is smooth, stirring with a whisk after every minute. Set aside.
3. Combine sweetened condensed milk, cake mix, butter, and egg white in a bowl; stir well (batter will be very stiff). Coat bottom only of a 13 x 9-inch metal baking pan with cooking spray; dust lightly with flour. Press two-thirds of batter into prepared pan using floured hands; pat evenly (layer will be thin).
4. Bake at 350u0b0 for 10 minutes. Remove from oven; sprinkle with chocolate chips. Drizzle caramel mixture over chips; carefully drop remaining batter by spoonfuls over caramel mixture. Bake at 350u0b0 for 25 minutes or until done. Cool completely in pan on a wire rack.

milk, caramel, condensed milk, cake mix, butter, egg white, cooking spray, flour, chocolate baking chips

Taken from www.myrecipes.com/recipe/easy-chocolate-caramel-brownies (may not work)