Ingredients for Caramel Cashew Brownies
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How to Make Caramel Cashew Brownies
- In a medium saucepan, combine 14 ounces (397g) caramels, 1/2 cup (113g) unsalted butter, and 1/4 cup (60ml) milk. Cook over low heat, stirring frequently, until caramels are completely melted and the mixture is smooth and creamy.
- Remove from heat and stir in 1/2 cup (100g) granulated sugar until fully incorporated.
- In a separate bowl, whisk together 2 large eggs and 1 teaspoon vanilla extract. Add to the caramel mixture and stir until well combined.
- In a separate bowl, whisk together 1 1/2 cups (180g) all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt. Gradually add to the wet ingredients, stirring until just combined. Do not overmix.
- Gently fold in 1 cup (113g) chopped cashews.
- Grease a 9x9 inch baking pan. Pour the batter into the prepared pan and spread evenly.
- Bake in a preheated oven at 350°F (175°C) for 24-28 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs.
- Let the brownies cool completely in the pan before cutting into squares. This allows them to set properly.
- Cut into bars and enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
44g
Fat
11g
Carbs
5g
