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Fudgy-Caramel Cashew Brownies

Fudgy-Caramel Cashew Brownies
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A must-try for brownie lovers that surprises the palate with chewy caramel, multiple infusions of chocolate and crunchy cashew topping.

Prep Time:
25 Min
Total Time:
2 Hr 25 Min
Makes:
36 brownies
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INGREDIENTS
3oz bittersweet baking chocolate, chopped
1cup butter or margarine
1bag (12 oz) semisweet chocolate chips
4eggs
1 1/2cups sugar
2teaspoons vanilla
1cup all-purpose flour
1teaspoon baking powder
1/2teaspoon salt
20creme-filled chocolate sandwich cookies, crushed
40round chewy caramels in milk chocolate (packaged in gold foil), unwrapped, each cut in half
3/4cup coarsely chopped roasted cashews
DIRECTIONS
1.Heat oven to 350°F (325°F for dark pan). Grease and flour 13x9-inch pan. In 1-quart microwavable bowl, place bittersweet chocolate, butter and 1 cup of the chocolate chips. Microwave uncovered on High 1 1/2 to 2 minutes, stirring twice, until melted and smooth. Cool slightly, about 5 minutes.
2.In large bowl, beat eggs, sugar and vanilla with electric mixer on medium speed until smooth. Add cooled chocolate mixture. Beat until well blended. Add flour, baking powder and salt. Beat on low speed until blended. By hand, stir in cookies and remaining chocolate chips. Pour into pan.
3.Bake 35 to 40 minutes or until edges begin to pull away from sides and center is set. Do not overbake. Immediately sprinkle candy on top of hot brownies. Let stand 10 minutes or until completely softened. Pull tip of toothpick through softened candy to spread and swirl. (It won’t completely cover top). Sprinkle with cashews. Cool until set, about 1 hour. For brownies, cut into 6 rows by 6 rows.
High Altitude (3500-6500 ft): Decrease butter to 3/4 cup, sugar to 1 1/4 cups and baking powder to 1/2 teaspoon. Bake 40 to 45 minutes.
High Altitude (3500-6500 ft):

Decrease butter to 3/4 cup, sugar to 1 1/4 cups and baking powder to 1/2 teaspoon. Bake 40 to 45 minutes.

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