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Caramel Cashew Brownies

Caramel Cashew Brownies
These ooey-gooey brownies are bursting with chocolate chips, gobs of caramel and plenty of cashews.
32 ServingsPrep: 25 min. Bake: 25 min. + cooling

Ingredients

  • 3/4 cup butter, softened
  • 1-1/2 cups packed brown sugar
  • 3 eggs
  • 3 ounces unsweetened chocolate, melted and cooled
  • 3 teaspoons vanilla extract
  • 1-1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1-1/2 cups 60% cacao bittersweet chocolate baking chips
  • 1 cup chopped cashews
  • TOPPING:
  • 16 caramels
  • 3 tablespoons 2% milk

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Add
  • eggs, one at a time, beating well after each addition. Beat in
  • chocolate and vanilla. Combine flour and salt; gradually beat into
  • creamed mixture just until moistened. Stir in chocolate chips.
  • Pour into two greased 9-in. square baking pans. Sprinkle with
  • cashews. Bake at 325° for 20-25 minutes or until a toothpick
  • inserted near the center comes out with moist crumbs (do not
  • overbake). Cool on wire racks.
  • In a small saucepan, combine caramels and milk. Cook and stir over
  • medium-low heat until caramels are melted. Drizzle over brownies.
© Taste of Home 2013

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Caramel Cashew Brownies (continued)

Directions (continued)

  • Yield: about 2-1/2 dozen.
Nutrition Facts: 1 brownie equals 198 calories, 11 g fat (6 g saturated fat), 32 mg cholesterol, 101 mg sodium, 25 g carbohydrate, 1 g fiber, 3 g protein.
© Taste of Home 2013