Best 8 Caramel Cashew Brownies Recipes

CARAMEL CASHEW BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square pan.
• Cook and stir caramels, butter, and milk together in a large saucepan over low heat until melted and smooth, about 5 minutes. Remove saucepan from heat and stir sugar into mixture until smooth.
• Whisk eggs and vanilla extract together in a bowl; stir into caramel mixture.
• Mix flour, baking powder, and salt together in a bowl; stir into caramel mixture until batter is just combined. Fold cashews into batter. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes.

CARAMEL CASHEW BROWNIES

Steps:

• In a large saucepan, cook and stir the caramels, butter and milk over low heat until the caramels are melted and mixture is smooth. Remove from the heat; stir in sugar until smooth. , In a small bowl, combine eggs and vanilla; stir into caramel mixture. In a large bowl, combine the flour, baking powder and salt; stir into caramel mixture until blended. Fold in cashews. , Transfer to a greased 9-in. square baking pan. Bake at 350° for 24-28 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.

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.

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.

FUDGY CARAMEL CASHEW BROWNIES

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.

GOOEY CARAMEL CASHEW BROWNIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate and vanilla. Combine flour and salt; gradually beat into creamed mixture just until moistened. Stir in chocolate chips., Pour into two greased 9-in. square baking pans. Sprinkle with cashews. Bake at 325° for 20-25 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool on wire racks., In a small saucepan, combine caramels and milk. Cook and stir over medium-low heat until caramels are melted. Drizzle over brownies.

CARAMEL CASHEW BROWNIES RECIPE - (4.6/5)

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate and vanilla. Combine flour and salt; gradually beat into creamed mixture just until moistened. Stir in chocolate chips. Pour into two greased 9-in. square baking pans. Sprinkle with cashews. Bake at 325° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on wire racks. In a small saucepan, combine caramels and milk. Cook and stir over medium-low heat until caramels are melted. Drizzle over brownies. Yield: about 2-1/2 dozen.

CASHEW CARAMEL BROWNIES

Steps:

• 1. Heat oven to 325°F. Line two 9-inch square pans with foil so foil extends over sides of pan lightly grease foil.2. In large bowl, combine brown sugar and butter beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Add cooled unsweetened chocolate and vanilla blend well.3. Add flour and salt mix well. Fold in chocolate chips. Pour batter into greased foil-lined pans. Sprinkle cashews evenly over batter press lightly.4. Bake at 325°F. for 20 to 25 minutes or until firm to the touch. Cool 30 minutes.5. In small saucepan, combine topping ingredients cook over low heat, stirring frequently, until melted and smooth. Drizzle over brownies. Cool 1 hour or until completely cooled. Remove from pan by lifting foil remove foil. Cut into bars.High Altitude (above 3500 feet): Increase flour to 1 1/2 cups decrease brown sugar to 1 1/4 cups. Bake as directed above.Nutrition Information Per Serving: Serving Size: 1 Brownie * Calories: 150 * Calories from Fat: 70 * % Daily Value: Total Fat: 8 g 12% * Saturated Fat: 4 g 20% * Cholesterol: 20 mg 7% * Sodium: 30 mg 1% * Total Carbohydrate: 17 g 6% * Dietary Fiber: 1 g 3% * Sugars: 12 g * Protein: 2 g * Vitamin A: 2% * Vitamin C: 0% * Calcium: 0% * Iron: 4% * Dietary Exchanges: 1/2 Starch, 1/2 Fruit, 1 1/2 Fat or 1 Carbohydrate, 1 1/2 Fat