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Fudgy-Caramel Cashew Brownies

(4)

2 reviews

25 min prep time
2 hr 25 min total time
12 ingredients
36 servings

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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.

Ingredients

3: oz bittersweet baking chocolate, chopped

1: cup butter or margarine

1: bag (12 oz) semisweet chocolate chips

4: eggs

1 1/2: cups sugar

2: teaspoons vanilla

1: cup all-purpose flour

1: teaspoon baking powder

1/2: teaspoon salt

20: creme-filled chocolate sandwich cookies, crushed

40: round chewy caramels in milk chocolate (packaged in gold foil), unwrapped, each cut in half

3/4: cup coarsely chopped roasted cashews

Steps

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.

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.

Expert Tips

To crush cookies, place them in a resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet. (Or, use food processor to crush them.) The cookies lend flavor and texture to the baked brownies but are not visible in the brownies.

These are very moist fudgy brownies. They may seem soft when they come out of the oven, but when they are completely cooled, they will cut nicely.

Extra special when served with a scoop of softened caramel ice cream or a dollop of sweetened whipped cream on top.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Brownie

Calories: 240
Calories from Fat: 120

% Daily Value

Total Fat: 14g; 21%
Saturated Fat 7g 36% Trans Fat 1/2g
Cholesterol: 40mg; 13%
Sodium: 140mg; 6%
Total Carbohydrate: 27g; 9%
Dietary Fiber 1g 5% Sugars 20g
Protein: 3g

% Daily Value*:

Vitamin A: 4%; 4%
Vitamin C: 0%; 0%
Calcium: 2%; 2%
Iron: 8%; 8%

Exchanges:

1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

Pillsbury

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