Creamy Cashew Brownies Food

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CARAMEL-CASHEW BROWNIES



Caramel-Cashew Brownies image

These brownies include a fusion of sweet caramel and nuts.

Provided by Food Network

Categories     dessert

Time 1h50m

Yield Ten 2-inch brownies

Number Of Ingredients 13

1/2 cup unsalted butter, cut into 8 pieces plus extra for greasing
3 ounces unsweetened chocolate, coarsely chopped
1 cup sugar
1/4 teaspoon salt
2 large eggs, at room temperature
1 teaspoon vanilla extract
3/4 cup cake flour, sifted
3/4 cup semisweet or bittersweet chocolate chunks
1/4 cup cream
Approximately 40 store-bought caramels
Pinch salt
1/2 teaspoon vanilla extract
1/2 to 3/4 cup raw cashews

Steps:

  • Make the brownies: Preheat the oven to 350 degrees F.
  • Line an 8-inch square baking dish with a sheet of aluminum foil, making sure to cover the corners and sides. Lightly butter the aluminum foil, including corners and sides.
  • In the bowl of a double boiler set over simmering water, combine the butter and chopped unsweetened chocolate. Stirring often, heat until melted and smooth. Remove from the heat and stir in the sugar and salt. Add the eggs and vanilla and stir until well blended. Fold in the sifted flour and stir just until the flour disappears. Stir in the semisweet or bittersweet chocolate chunks.
  • Pour the batter into the prepared baking dish and spread evenly. Bake approximately 30 minutes or until a toothpick inserted into the center comes out clean. Baking time will be longer if you are using a metal pan. Do not overbake. Transfer the dish to a wire rack and cool completely.
  • Make the Carmel-Cashew Topping: Pour the cream into the bowl of a double boiler set over simmering water. Unwrap caramels and put them into the bowl. Stirring frequently to prevent sticking, combine the cream and caramels until the mixture becomes homogeneous and smooth. Take the mixture off the heat and keep stirring until the caramel becomes a little thicker and the mixture begins to cool down. Add a pinch of salt and the vanilla and stir. Coarsely chop the cashews and fold them into the caramel mixture until nuts are completely coated with caramel. Pour mixture over the top of the cooled brownies and spread evenly.
  • Refrigerate the brownies until the caramel is set, about 30 to 45 minutes. Remove brownies from the pan by grabbing the sides of the aluminum foil and lifting them from the pan. With a serrated knife, cut the brownies into 2-inch squares. These can be stored in an airtight container for 2 days or in a covered container in the refrigerator for 4 days.

FUDGY CARAMEL CASHEW BROWNIES



Fudgy Caramel Cashew Brownies image

Oreos lend flavor and texture to these moist, fudgey brownies. They seem soft, but they're still easy to cut and handle once they've cooled. If baking at high altitude, use the lower of the measurements given for butter, sugar, and baking powder. Cook time includes time for caramel to set.

Provided by littleturtle

Categories     Bar Cookie

Time 2h25m

Yield 36-40 serving(s)

Number Of Ingredients 12

3 ounces bittersweet chocolate, chopped
1 (12 ounce) bag semi-sweet chocolate chips, divided
3/4-1 cup butter
4 eggs
1 1/4-1 1/2 cups sugar
2 teaspoons vanilla
1 cup flour
1/2-1 teaspoon baking powder
1/2 teaspoon salt
20 Oreo cookies, crushed (I use the food processor to crush them)
40 Rolo chocolates, unwrapped & cut in half (chewy caramels covered in milk chocolate, packaged in gold foil - 8 1/2 oz)
3/4 cup roasted cashews, coarsely chopped

Steps:

  • Preheat oven to 350°F.
  • Grease & flour a 13x9-inch baking pan.
  • In a 1-qt, microwavable bowl, combine baking chocolate, 2/3 cup chocolate chips, and butter, and microwave on HIGH, stirring every 30 seconds, until melted and smooth (1 1/2-2 minutes).
  • Allow to cool slightly (about 5 minutes).
  • In a large bowl, beat eggs, sugar, and vanilla at medium speed of electric mixer until smooth.
  • Add melted chocolate and beat until well blended.
  • Add flour, baking powder, and salt, and beat at low speed until mixed.
  • Stir in crushed cookies and remaining chocolate chips by hand.
  • Pour batter into prepared pan and spread.
  • Bake until the edges begin to pull away from the sides of the pan and the center is set (when a toothpick inserted in the center of the pan comes out just slightly moist) (30-40 minutes); don't overbake.
  • Immediately sprinkle rolos on top of hot brownies and let stand until the caramels soften (10 minutes).
  • Pull tip of toothpick through softened candy to spread and swirl (won't completely cover tops of brownies).
  • Sprinkle with cashews and cool until set (1 hour).
  • Cut into serving sized pieces.

CHOCOLATE-CASHEW BROWNIES



Chocolate-Cashew Brownies image

Enjoy these baked chocolate and cashew brownies - a delicious dessert!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h5m

Yield 24

Number Of Ingredients 17

1 cup butter or margarine, softened
3/4 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla
2 eggs
1 3/4 cups Gold Medal™ all-purpose flour
3/4 cup unsweetened baking cocoa
1 teaspoon salt
1/2 teaspoon baking soda
1 cup semisweet chocolate chips (6 oz)
3/4 cup miniature marshmallows
1/2 cup chopped cashews
3 cups powdered sugar
1/4 cup butter or margarine, softened
1/2 teaspoon vanilla
3 to 4 tablespoons half-and-half or milk
1/4 teaspoon unsweetened baking cocoa

Steps:

  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
  • In large bowl, beat 1 cup butter with electric mixer on medium speed until smooth and creamy. Beat in granulated and brown sugars, 1 teaspoon vanilla and eggs until smooth. On low speed, beat in flour, 3/4 cup cocoa, the salt and baking soda until soft dough forms. Stir in chocolate chips, marshmallows and cashews. Spread mixture in pan.
  • Bake 15 to 20 minutes or until set. Cool completely, about 1 hour.
  • In small bowl, mix all frosting ingredients except cocoa, adding enough of the half-and-half until frosting is smooth and spreadable. Frost brownies. Sprinkle with 1/4 teaspoon cocoa and additional cashews if desired. Let stand 30 minutes or until frosting is set. Cut into 6 rows by 4 rows.

Nutrition Facts : Calories 300, Carbohydrate 41 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Brownie, Sodium 150 mg, Sugar 30 g, TransFat 0 g

CASHEW-CARAMEL BROWNIES



Cashew-Caramel Brownies image

Looking for a nutty chocolate dessert using Betty Crocker™ Supreme triple chunk brownie mix? Then check out this brownie recipe.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h15m

Yield 16

Number Of Ingredients 4

1 box (17.8 oz) Betty Crocker™ Supreme triple chunk brownie mix
Water, vegetable oil and eggs called for on box for cakelike brownies
2/3 cup chopped salted roasted cashews
1 bar (1.76 oz) Milky Way™ candy, cut lengthwise in half, then chopped (about 1/3 cup)

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray.
  • Make brownie batter as directed on box for cakelike brownies. Stir in 1/3 cup of the chopped cashews and the chopped candy bar. Spread in pan. Sprinkle remaining 1/3 cup cashews evenly over batter.
  • Bake 28 to 33 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 1/2 hours. Using foil to lift, remove brownies from pan, and peel foil away. Cut into 4 rows by 4 rows.

Nutrition Facts : Calories 220, Carbohydrate 30 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Brownie, Sodium 135 mg, Sugar 20 g, TransFat 0 g

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