Cook in 32 minutes
Serve 12
Ingredients
Crisco® Original No-Stick Cooking Spray
12 1/3 ounces Pillsbury™ Sugar Free Chocolate Fudge Brownie Mix
1/3 cup Crisco® Pure Vegetable Oil
3 tablespoons water
1 large egg
1/3 cup Smucker's Sugar-Free Caramel Flavored Topping (plus additional for garnish)
2 cups whipped topping (thawed frozen sugar free)
2 teaspoons mini semi-sweet chocolate chips
Directions
- HEAT oven to 350°F. Coat 8-inch square baking pan with no-stick cooking spray.
- COMBINE brownie mix, oil, water and egg in medium bowl. Stir 50 strokes with spoon. Spread evenly in prepared pan.
- BAKE 28 to 32 minutes or until set in center. Cool completely in pan on wire rack. Cut into 3/4-inch cubes. Place half of cubes in 1 1/2-quart serving dish.
- STIR caramel topping in medium bowl until smooth. Whisk in whipped topping until blended. Spread half on top of brownie cubes in dish. Top evenly with remaining brownie cubes and topping. Sprinkle with mini chocolate chips, if desired. Drizzle with additional caramel topping. Chill until serving time.
