Caramel Brownies Studded with Cashews

Name: Caramel Brownies Studded with Cashews
Yield: Makes about 3 dozen.
Ingredients: 3 tbsp. heavy (whipping) cream or half-and-half; ½ cup All the Time in the World Caramel Sauce; 3 tbsp. heavy (whipping) cream or half-and-half; 3 large eggs, lightly beaten; 2½ tsp. pure vanilla extract; 1½ cups firmly packed light brown sugar; ¾ cup unsalted butter, softened to room temperature; 8 oz. semisweet chocolate, coarsely chopped; 1½ cups roasted, salted cashews, coarsely chopped; 1¼ cups unbleached, all-purpose flour; ¼ tsp. salt; 2 oz. unsweetened chocolate, coarsely chopped; 1 oz. bittersweet chocolate, coarsely chopped

Preparation info

Makes about
3 dozen

Difficulty
Easy

Appears in

Brownies To Die For!

By Bev Shaffer

Published 2006

About

Cashews, caramel, and chocolate are even more irresistible than pecans, caramel, and chocolate. But don’t take my word for it— bake up a batch and taste.

Ingredients

Brownie Base

2 oz. unsweetened chocolate, coarsely chopped
1 oz. bittersweet chocolate, coarsely chopped

Dessert
Vegetarian

Method

Heat oven to 325 degrees. Line two 8" square pans with foil; lightly grease foil.

For the Brownie Base

Combine the unsweetened and bittersweet chocolates in a double boiler set over simmering water. Stir often, over low heat, until mixture is melted and smooth.

Remove top of double boiler from heat, and carefully wipe bottom (so none of the