KitchenAid KCO1005 Instructions And Recipes Manual page 30

Caramel-Cashew Chocolate Brownies
20 individually wrapped
caramels
3 tablespoons
whipping cream
3 ⁄ cup butter or
4
margarine, softened
1 1 ⁄ cups sugar
2
3 eggs
1 teaspoon vanilla
1 cup all-purpose flour
1 ⁄ cup unsweetened
2
cocoa powder
⁄ teaspoon salt
1
8
4 ounces semisweet
chocolate, coarsely
chopped
1 cup roasted cashews,
coarsely chopped
1 ounce white baking
chocolate, chopped,
if desired
1 ⁄ teaspoon vegetable
2
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 baking
pan. Drizzle caramel evenly over top.
Bake with oven rack in down position in lower slots
of oven (Position D on page 8) at 325°F 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
1 1 ⁄ to 2 hours to set chocolate.
2
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.
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