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Cashew Caramel Brownies |
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Serves: 48
Print this Recipe
Prep Time: 20 minutes (ready in 2 hours 10 minutes) - Yield: 48 brownies
BROWNIES
1 1/2 cups firmly packed brown sugar
3/4 cup unsalted or regular butter, softened
3 eggs
3 ounces unsweetened baking chocolate, melted, cooled
1 tablespoon vanilla extract
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1 1/2 cups semisweet chocolate chips
1 cup chopped cashew nuts
TOPPING
16 caramels, unwrapped
3 tablespoons milk
1. Heat oven to 325°F. Line two 9-inch square pans with foil so foil extends over sides of pan; lightly grease foil.
2. In large bowl, combine brown sugar and butter; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Add cooled unsweetened chocolate and vanilla; blend well.
3. Add flour and salt; mix well. Fold in chocolate chips. Pour batter into greased foil-lined pans. Sprinkle cashews evenly over batter; press lightly.
4. Bake at 325°F. for 20 to 25 minutes or until firm to the touch. Cool 30 minutes.
5. In small saucepan, combine topping ingredients; cook over low heat, stirring frequently, until melted and smooth. Drizzle over brownies. Cool 1 hour or until completely cooled. Remove from pan by lifting foil; remove foil. Cut into bars.
High Altitude (above 3500 feet): Increase flour to 1 1/2 cups; decrease brown sugar to 1 1/4 cups. Bake as directed above.
Nutrition Information Per Serving: Serving Size: 1 Brownie * Calories: 150 * Calories from Fat: 70 * % Daily Value: Total Fat: 8 g 12% * Saturated Fat: 4 g 20% * Cholesterol: 20 mg 7% * Sodium: 30 mg 1% * Total Carbohydrate: 17 g 6% * Dietary Fiber: 1 g 3% * Sugars: 12 g * Protein: 2 g * Vitamin A: 2% * Vitamin C: 0% * Calcium: 0% * Iron: 4% * Dietary Exchanges: 1/2 Starch, 1/2 Fruit, 1 1/2 Fat or 1 Carbohydrate, 1 1/2 Fat
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Cook's Note: Storing Cookies
Cook's Note: Tips for Making Drop Cookies
Cook's Note: Arranging and Baking the Batch
Cook's Note: A Bit About Shortenings
Cook's Note: Storing Nuts
Cook's Note: Testing for Doneness
Cook's Note: Greasing the Pan
When the Cookie Crumbles
Cook's Note: Cookie Sheets
Cook's Note: Melting Chocolate
Cook's Note: Mailing Cookies
Cook's Note: Tips for Shaping Cookies
Cook's Note: Tips for Making Refrigerator Cookies
Cook's Note: Cookie Presses
Cook's Note: Cooling Cookies
Cook's Note: Tips for Making Bar Cookies
Cook's Note: Melting Chocolate in the Microwave
Cook's Note: How to Cut Bars and Candies Perfectly
Cook's Note: Tips for Making Candy
Cook's Note: Testing a Candy Thermometer
Cook's Note: Butter Makes Better Candy
Candy-Cooking Stages
High Altitude Candy Cooking
Rocky Road Fudge Bars Frosting
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