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Cashew Caramel Brownies




Source of Recipe


Internet


List of Ingredients




1-1/2 cups brown sugar, firmly packed
3/4 cup unsalted butter or margarine, softened
3 eggs
3 ounces unsweetened chocolate, melted and cooled
1 tablespoon vanilla
1-1/4 cups all-purpose flour
1/4 teaspoon salt
1-1/2 cups semisweet chocolate chips
1 cup chopped cashews

TOPPING

16 caramels, unwrapped
3 tablespoons milk



Recipe



Heat oven to 325 degrees. Line two (2) 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 degrees for 20 to 25 minutes or until firm to touch. Cool 30 minutes.

In small saucepan over low heat, combine topping ingredients, stirring frequently until caramels are melted and mixture is smooth. Drizzle evenly over brownies. Cool completely. Remove brownies from pan by lifting foil; remove foil. Cut into bars.

NOTE: To make topping in microwave, place topping ingredients in small microwave-proof bowl. Microwave on medium for 1 to 2 minutes or until caramels are almost melted; stir until completely melted and smooth.