Creamy Cashew Brownies Food

DARK CHOCOLATE CASHEW BROWNIES

Steps:

• Preheat oven to 335 F/170 C.
• place nuts and icing (powdered) sugar in a non-stick frying pan and bring over medium heat. Using a wooden spatula, mix until the sugar is caramelized. Transfer cashews on parchment paper and let cool.
• melt butter with the first part of dark chocolate (210 g) in a bain-marie (water bath) and mix until homogenous. Let it cool down. Whisk eggs and sugar with an electric mixer (or stand mixer) until the mixture becomes whitish. Slow down the speed of the mixer and add melted butter/chocolate mixture and continue to whisk. Add salt, sifted flour and baking powder and mixed again. Finish with adding whole caramelized cashew nuts and the second part of the chocolate cut into medium-sized pieces.
• Butter and flour a 7 x 7 inch/ 18 x 18 cm square cake ring. Place it on a baking sheet lined with parchment. Pour the brownie dough into the ring. Generously sprinkle the top with chopped caramelized cashews.
• Bake for 40 to 50 minutes, depending upon the oven. Let the brownie cool down and remove it from the ring.

CASHEW-CARAMEL BROWNIES

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.

CARAMEL-CASHEW BROWNIES

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.