ENGLISH
18
20 individually wrapped
caramels
3 tablespoons (45 ml)
whipping cream
3⁄4 cup (175 ml) butter
or margarine,
softened
1
1⁄2 cups (355 ml) sugar
3 eggs
1 teaspoon (5 ml) vanilla
1 cup (235 ml)
all-purpose flour
1⁄2 cup (120 ml)
unsweetened cocoa
powder
1⁄8 teaspoon (.5 ml) salt
4 ounces (115 g)
semisweet chocolate,
coarsely chopped
1 cup (235 ml) roasted
cashews, coarsely
chopped
1 ounce (30 g) white
baking chocolate,
chopped, if desired
1⁄2 teaspoon (2 ml)
vegetable oil, if
desired
In small saucepan over low heat, heat caramels and
cream, stirring until melted and smooth. Set aside.
In mixer bowl, place butter, sugar, eggs, and vanilla. With
mixer, beat at medium speed until creamy. Add flour,
cocoa, and salt. Mix on low speed until moistened. Stir in
semisweet chocolate and cashews. Spread in greased
9 x 9 x 2-inch (23 x 23 x 5 cm) baking pan. Drizzle
caramel evenly over top.
Bake with oven rack in down position in lower slots of
oven (Position D on page 7) at 325°F (163°C) for 25 to
30 minutes, or until set in center.
In small microwave-safe bowl, add white chocolate and
oil, if desired. Microwave on High for 45 to
60 seconds, or until melted. Stir until smooth. Drizzle
over brownies. Cool 30 minutes. Refrigerate 11⁄2 to
2 hours to set chocolate.
Yield: 16 servings (1 brownie per serving).
Per Serving: About 330 cal, 5 g pro, 40 g carb,
18 g total fat, 9 g sat fat, 65 mg chol, 115 mg sod.
Caramel-Cashew Chocolate Brownies