Cashew Caramel Brownies

Serves: 48
Total Calories: 113


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
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

Nutritional Facts:

Serves: 48
Total Calories: 113
Calories from Fat: 52

This Cashew Caramel Brownies recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.

More Recipes from the Cook'n with Pillsbury Cookbook:
Basic Refrigerator Cookies
Candy and Popcorn Balls
Candy-Coated Pretzels
Candy-Cooking Stages
Caramel Corn
Cashew Caramel Brownies
Cashew Clusters
Cherry Almond Bark
Cherry Almond Fondant
Cherry Winks
Chocolate Caramel Layer Bars
Chocolate Cherry Bars
Chocolate Chip Cookies
Cinnamon Toffee Bars
Classic Neapolitan Fondant Slices
Coconut Macaroons
Cook's Note: A Bit About Shortenings
Cook's Note: Arranging and Baking the Batch
Cook's Note: Butter Makes Better Candy
Cook's Note: Cookie Presses
Cook's Note: Cookie Sheets
Cook's Note: Cooling Cookies
Cook's Note: Greasing the Pan
Cook's Note: How to Cut Bars and Candies Perfectly
Cook's Note: Mailing Cookies
Cook's Note: Melting Chocolate
Cook's Note: Melting Chocolate in the Microwave
Cook's Note: Storing Cookies
Cook's Note: Storing Nuts
Cook's Note: Testing a Candy Thermometer
Cook's Note: Testing for Doneness
Cook's Note: Tips for Making Bar Cookies
Cook's Note: Tips for Making Candy
Cook's Note: Tips for Making Drop Cookies
Cook's Note: Tips for Making Refrigerator Cookies
Cook's Note: Tips for Shaping Cookies
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