You can never have too many Brownie recipes. Since today is National Chocolate Covered Cashew Day, I thought I'd post this easy recipe from Betty Crocker for Cashew Caramel Brownies. As always, use the very best ingredients. You can use a box mix or you your own recipe and follow the directions for the cashews and caramel. If you're making brownies from scratch, be sure to add some extra dark chocolate chips.
CASHEW CARAMEL BROWNIES
Ingredients
2/3 cup salted dry roasted cashews, chopped
2 candy bars (1.76 oz each) dark chocolate-covered nougat and caramel candy, each cut lengthwise in half, then chopped (about 2/3 cup)
Directions
Heat oven to 350°F (325°F for dark or nonstick pan). Line bottom and sides of 9-inch square pan with foil, leaving foil overhanging on 2 opposite sides of pan. Spray foil with cooking spray.
In medium bowl, stir brownie mix, oil, water, and eggs until well blended. Stir in 1/3 cup of the chopped cashews and 1/3 cup of the chopped candy bars. Spread evenly in pan.
Sprinkle remaining 1/3 cup cashews and 1/3 cup candy bars evenly over batter.
Bake 35 to 38 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
Remove brownies from pan, using foil to lift.
Cut into squares.
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