Gooey Caramel Cashew Brownies Recipe

Gooey Caramel Cashew Brownies Recipe
Gooey Caramel Cashew Brownies Recipe photo by Taste of Home
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Gooey Caramel Cashew Brownies Recipe

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These ooey-gooey brownies are bursting with chocolate chips, gobs of caramel and plenty of cashews. —Marilyn Miller, Fort Washington, Pennsylvania
MAKES:
32 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min. + cooling
MAKES:
32 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min. + cooling

Ingredients

  • 3/4 cup butter, softened
  • 1-1/2 cups packed brown sugar
  • 3 large 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 in 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. Yield: about 2-1/2 dozen.
Originally published as Caramel Cashew Brownies in Country Extra January 2010, p49

Nutritional Facts

1 each: 198 calories, 11g fat (6g saturated fat), 32mg cholesterol, 101mg sodium, 25g carbohydrate (18g sugars, 1g fiber), 3g protein.

  • 3/4 cup butter, softened
  • 1-1/2 cups packed brown sugar
  • 3 large 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
  1. 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.
  2. Pour into two greased 9-in. square baking pans. Sprinkle with cashews. Bake at 325° for 20-25 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool on wire racks.
  3. In a small saucepan, combine caramels and milk. Cook and stir over medium-low heat until caramels are melted. Drizzle over brownies. Yield: about 2-1/2 dozen.
Originally published as Caramel Cashew Brownies in Country Extra January 2010, p49

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