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Chocolate Chip Brownies with Cashew Salted Caramel is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. Chocolate Chip Brownies with Cashew Salted Caramel is something which I’ve loved my whole life. They are fine and they look wonderful.
This soft and chewy salted caramel chocolate chip cookies recipe is easy to make and has an ooey gooey center. They are huge, like bakery style cookies! I make a batch of chocolate chip cookies pretty much every week but this time, I did something CRAZY and stuffed them with cashews and.
To begin with this particular recipe, we have to prepare a few ingredients. You can have chocolate chip brownies with cashew salted caramel using 18 ingredients and 7 steps. Here is how you cook it.
Composition needed to make Chocolate Chip Brownies with Cashew Salted Caramel:
- For the brownies
- 225 g unsalted butter (melted)
- 400 g dark brown soft sugar
- 2 teaspoons vanilla extract
- 4 large eggs
- 225 g plain flour
- 140 g unsweetened cocoa powder
- 1 teaspoon salt
- 1/4 teaspoon baking powder
- 100 g dark chocolate chips
- For the cashew salted caramel
- 65 ml water
- 230 g caster sugar
- 85 g unsalted butter
- 130 ml double cream
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon fine sea salt
- 8 cashew nuts very finely chopped
Coarsely chop the cashews and fold them into the caramel mixture until nuts. These Salted Caramel Chocolate Chip Cookies Bars are not the only winner in this book. Next on my list of recipes to try… I make something VERY similar with cake mix for caramel brownies and I'm SO excited to try these! With the other recipe, I use evaporated milk instead of sweetened condensed.
Instructions to cook Chocolate Chip Brownies with Cashew Salted Caramel:
- First of all you’ll need to make your salted caramel in advance, well in advance. The recipe above will make more than you need which is great news, this stuff is awesome! You can use it for whatever you like after; add it to porridge, to a pudding, anything!
- Put the water into a medium sized saucepan and add the sugar to it bit by bit, stirring it in as you go. This is to make sure the sugar is evenly dispersed and will prevent any crystallisation when you turn the heat on and the caramel is forming. Nobody wants a disaster. Once all the sugar is added brush down any sugar crystal that are clinging to the sides of the saucepan, (use water and a little cooks brush to do this) and then use a medium heat. Don’t stir anything at all, leave it alone!!
- Let the sugar go a deep amber colour – don’t be scared to do this, you want it to go as deep an amber colour as possible, without burning it of course. If you’re using a sugar thermometer to check you want it to get to around 360 degree Fahrenheit. Once you get there remove from the heat and add the butter. Put back on the heat until all the butter has melted. BE CAREFUL at this point, the butter tends to make the mixture rise and “spit” a little. It’s very hot, so take care.
- Remove from the heat again and add vanilla extract and cream. Stir it all together well, but do it quickly. Add again to the heat for about 20 seconds and then remove. Add the chopped nuts and stir them through and then pour the hot caramel sauce into a good sized jar with a screw lid. Leave it on the side to cool down and then put it in the fridge to set for at least 2-3 hours.
- In a large bowl beat the sugar, butter and vanilla extract together until light and fluffy. Add the eggs one at a time, beating each one in until well combined as you go. Sift in the flour, cocoa, salt and baking powder. Gently fold this into the mixture until well combined. You don’t really want to beat this in, you just want to get it absolutely combined so that there are no horrible bits of flour or cocoa left in. Finally, add in the chocolate chips and fold them into the mixture.
- Spread the mixture into a deep baking tray measuring roughly 30cms x 20cms and bake for 25 minutes in a pre-heated oven, 180°C/350°F/Gas Mark 4.
- Once baked remove from the oven but leave in the baking tray to cool down. Once cooled cut into whatever sized pieces you like, however I tend to cut into 24 equal pieces. Add a ¾ teaspoon scoop of the salted caramel to the top of each piece (or more if you wish). Voila!
Take indulgent, fudgy chocolate brownies to the next level with a layer of salted caramel running through the centre of each bite. When ready, the brownie will jiggle just a little. These chocolate caramel brownies have just the right amount of EVERYTHING! Sweet, rich and totally fulfills that sweet tooth. They are damn near perfect and that caramel layer…smh… lawd the caramel layer.
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