Salted Caramel Brownies
[ Prep Time: 10 Minutes | Start to Finish: 50 Minutes | 16 brownies ]
- 1 box Betty Crocker Gluten Free brownie mix
- ¼ cup buttermilk
- 2 tablespoons butter, softened
- 1 egg
- 2 tablespoons gluten-free fat-free caramel topping
- ½ teaspoon coarse sea salt
Heat oven to 350°F. Spray 9-inch square pan with cooking spray (without flour). In medium bowl, mix brownie mix, buttermilk, butter and egg. Pour into pan.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. In small microwavable bowl, heat caramel topping uncovered on High 30 seconds. Drizzle over brownies; sprinkle with salt. For brownies, cut into 4 rows by 4 rows.
1 Brownie: Calories 140; Total Fat 4g (Saturated Fat 2g; Trans Fat 0g); Cholesterol 15mg; Sodium 160mg; Total Carbohydrate 26g (Dietary Fiber 1g); Protein 1g Exchanges: 1½ Other Carbohydrate, 1 Fat Carbohydrate Choices: 2
Toasted chopped nuts make a delicious addition to these brownies; try sprinkling them over the caramel for a great twist. To toast nuts, heat oven to 350°F. Spread nuts in shallow pan; bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.