Cashew Caramel Brownies
Author/Submitted by: Servings: 48 Categories:
Brownies
/
Chocolate
/
Cookies
/
Desserts
Ingredients:
BROWNIES----- 1 1/2
c
Brown sugar -- firmly
Packed 3/4
c
Unsalted butter or margarine
Softened 3
Eggs 3
oz
Unsweetened chocolate --
Melted
Cooled 1
tb
Vanilla 1 1/4
c
All purpose flour 1/4
ts
Salt 1 1/2
c
Semisweet chocolate chips 1
c
Chopped cashews
TOPPING----- 16
Caramels -- unwrapped 3
tb
Milk
Directions:
Heat oven to 325 F. Line two 9-inch square baking pans with foil,
extending foil over edges; lightly grease foil. In large bowl,
combine brown sugar and butter; beat until light and fluffy. Add eggs
one at a time, beating well after each addition. Add cooled
unsweetened chocolate and vanilla; blend well. Lightly spoon flour
into measuring cup; level off. Stir in flour and salt just until
blended. Fold in chocolate chips. Pour batter into greased foil-lined
pans. Sprinkle cashews evenly over batter; press lightly. Bake at 325
F for 20-25 minutes or until firm to the touch. Cool 30 minutes. In
small saucepan over low heat, combine topping ingredients, stirring
frequently until caramels are melted and mixture is smooth (see
note). Drizzle evenly over brownies. Cool completely. Remove brownies
from pan by lifting foil; remove foil. Cut into bars. 48 bars. TIP:
To make topping in microwave, place topping ingredients in small
microwave-safe bowl. Microwave on MEDIUM for 1-2 minutes or until
caramels are almost melted; stir until completely melted and smooth.
Recipe By : AnnieMiner
From: Western Mexican Cookbook
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