Cashew caramel brownies

48 Servings

Ingredients

Quantity Ingredient
BROWNIES-----
1½ cup Brown sugar -- firmly
Packed
¾ cup Unsalted butter or margarine
Softened
3 Eggs
3 ounces Unsweetened chocolate --
Melted
Cooled
1 tablespoon Vanilla
1¼ cup All purpose flour
¼ teaspoon Salt
1½ cup Semisweet chocolate chips
1 cup Chopped cashews
TOPPING-----
16 Caramels -- unwrapped
3 tablespoons Milk

Directions

Heat oven to 325 F. Line two 9-inch square baking pans with foil, extending foil over edges; lightly grease foil. In large bowl, combine brown sugar and butter; beat until light and fluffy. Add eggs one at a time, beating well after each addition. Add cooled unsweetened chocolate and vanilla; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour and salt just until blended. Fold in chocolate chips. Pour batter into greased foil-lined pans. Sprinkle cashews evenly over batter; press lightly. Bake at 325 F for 20-25 minutes or until firm to the touch. Cool 30 minutes. In small saucepan over low heat, combine topping ingredients, stirring frequently until caramels are melted and mixture is smooth (see note). Drizzle evenly over brownies. Cool completely. Remove brownies from pan by lifting foil; remove foil. Cut into bars. 48 bars. TIP: To make topping in microwave, place topping ingredients in small microwave-safe bowl. Microwave on MEDIUM for 1-2 minutes or until caramels are almost melted; stir until completely melted and smooth.

Recipe By : AnnieMiner

From: Western Mexican Cookbook

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