Caramel Cashew Brownies
Indulge in the rich, gooey decadence of these Caramel Cashew Brownies, a dessert that beautifully combines sweet, salty, and nutty flavors into every irresistible bite. Featuring a fudgy chocolate base made with real dark chocolate and a hint of cocoa powder, these brownies are elevated with a luscious layer of golden caramel sauce, topped with crunchy roasted cashews for texture. A sprinkle of sea salt flakes adds a gourmet finish that contrasts perfectly with the sweetness. Ready in under an hour, this dessert is perfect for sharing (or savoring on your own), making it an excellent choice for holidays, gatherings, or a decadent weekday treat. Prepare to wow your taste buds with this show-stopping recipe!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Dark chocolate chips
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 0.75 cup All-purpose flour
- 0.25 cup Unsweetened cocoa powder
- 0.5 teaspoons Salt
- 1 cup Caramel sauce
- 1 cup Roasted cashews
- 1 teaspoon Sea salt flakes (optional)
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a medium saucepan, melt the butter over low heat. Once melted, add the dark chocolate chips and stir until smooth. Remove from heat and let cool slightly.
In a large mixing bowl, combine the granulated sugar and brown sugar. Whisk in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Stir in the vanilla extract followed by the melted butter and chocolate mixture until smooth.
In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
Pour the brownie batter into the prepared baking pan and spread it evenly with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Do not overbake.
While the brownies cool slightly, warm the caramel sauce in the microwave or on the stovetop until pourable.
Drizzle the caramel sauce over the surface of the cooled brownies, spreading it evenly with the back of a spoon or offset spatula.
Sprinkle the roasted cashews over the caramel layer, pressing them down gently to ensure they stick.
If desired, sprinkle sea salt flakes on top for an extra touch of flavor.
Allow the brownies to cool completely at room temperature or chill them in the fridge for firmer slices. Use the parchment paper overhang to lift the brownies from the pan, slice into squares, and serve.
Nutrition Facts
Calories |
531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 387 mg | 17% | |
| Total Carbohydrate | 62.4 g | 23% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 48.4 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 57 mg | 4% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 251 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
