Prep Time 20m
Cook Time 32m
Ready Time 120m
Yield 12 servings

  • Crisco® Original No-Stick Cooking Spray
  • 1 (12.35 oz.) package 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 thawed frozen sugar free whipped topping
  • 2 teaspoons mini semi-sweet chocolate chips
Preparation Directions
  • Step 1Heat oven to 350°F. Coat 8-inch square baking pan with no-stick cooking spray.
  • Step 2Combine brownie mix, oil, water and egg in medium bowl. Stir 50 strokes with spoon. Spread evenly in prepared pan.
  • Step 3Bake 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.
  • Step 4Stir 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.
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