Caramel-Cashew Brownies

Name: Caramel-Cashew Brownies
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 10
Cuisine: American
Ingredients: 177 milliliters cake flour, sifted; 40 Approximately store-bought caramels; 177 milliliters semisweet or bittersweet chocolate chunks; 59 milliliters cream; 2 larges eggs, at room temperature; 118 milliliters raw cashews; 0 teaspoons salt; 1 pinch Pinch salt; 237 milliliters sugar; 118 milliliters unsalted butter, cut into 8 pieces plus extra for greasing; 85 grams unsweetened chocolate, coarsely chopped; 1 teaspoons vanilla extract; 1 teaspoon vanilla extract

The recipe Caramel-Cashew Brownies could satisfy your American craving in roughly 1 hour and 50 minutes. One portion of this dish contains roughly 7g of protein, 28g of fat, and a total of 532 calories. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 10. It works well as a dessert. If you have salt, salt, chocolate, and a few other ingredients on hand, you can make it.

Instructions

Make the brownies: Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Line an 8-inch square baking dish with a sheet of aluminum foil, making sure to cover the corners and sides. Lightly butter the aluminum foil, including corners and sides.

Ingredients you will need

Butter

Equipment you will use

Aluminum Foil

Baking Pan

In the bowl of a double boiler set over simmering water, combine the butter and chopped unsweetened chocolate. Stirring often, heat until melted and smooth.

Ingredients you will need

Unsweetened Baking Chocolate

Butter

Water

Equipment you will use

Double Boiler

Bowl

Remove from the heat and stir in the sugar and salt.

Ingredients you will need

Sugar

Salt

Add the eggs and vanilla and stir until well blended. Fold in the sifted flour and stir just until the flour disappears. Stir in the semisweet or bittersweet chocolate chunks.

Ingredients you will need

Bittersweet Chocolate

Vanilla

All Purpose Flour

Egg

Pour the batter into the prepared baking dish and spread evenly.

Ingredients you will need

Spread

Equipment you will use

Baking Pan

Bake approximately 30 minutes or until a toothpick inserted into the center comes out clean. Baking time will be longer if you are using a metal pan. Do not overbake.

Equipment you will use

Toothpicks

Oven

Frying Pan

Transfer the dish to a wire rack and cool completely.

Equipment you will use

Wire Rack

Pour the cream into the bowl of a double boiler set over simmering water. Unwrap caramels and put them into the bowl. Stirring frequently to prevent sticking, combine the cream and caramels until the mixture becomes homogeneous and smooth. Take the mixture off the heat and keep stirring until the caramel becomes a little thicker and the mixture begins to cool down.

Ingredients you will need

Caramel

Cream

Water

Equipment you will use

Double Boiler

Bowl

Add a pinch of salt and the vanilla and stir. Coarsely chop the cashews and fold them into the caramel mixture until nuts are completely coated with caramel.

Ingredients you will need

Caramel

Cashews

Vanilla

Nuts

Salt

Pour mixture over the top of the cooled brownies and spread evenly.

Ingredients you will need

Spread

Refrigerate the brownies until the caramel is set, about 30 to 45 minutes.

Ingredients you will need

Caramel

Remove brownies from the pan by grabbing the sides of the aluminum foil and lifting them from the pan. With a serrated knife, cut the brownies into 2-inch squares. These can be stored in an airtight container for 2 days or in a covered container in the refrigerator for 4 days.

Equipment you will use

Serrated Knife