Chocolate Chip Brownies with Cashew Salted Caramel
Chocolate Chip Brownies with Cashew Salted Caramel

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, chocolate chip brownies with cashew salted caramel. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Chocolate Chip Brownies with Cashew Salted Caramel is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Chocolate Chip Brownies with Cashew Salted Caramel is something that I’ve loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can cook chocolate chip brownies with cashew salted caramel using 18 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Chocolate Chip Brownies with Cashew Salted Caramel:
  1. Get For the brownies
  2. Get 225 g unsalted butter (melted)
  3. Make ready 400 g dark brown soft sugar
  4. Prepare 2 teaspoons vanilla extract
  5. Get 4 large eggs
  6. Take 225 g plain flour
  7. Get 140 g unsweetened cocoa powder
  8. Take 1 teaspoon salt
  9. Make ready 1/4 teaspoon baking powder
  10. Get 100 g dark chocolate chips
  11. Prepare For the cashew salted caramel
  12. Make ready 65 ml water
  13. Get 230 g caster sugar
  14. Take 85 g unsalted butter
  15. Get 130 ml double cream
  16. Make ready 1/2 teaspoon vanilla extract
  17. Make ready 1/2 teaspoon fine sea salt
  18. Make ready 8 cashew nuts very finely chopped
Instructions to make Chocolate Chip Brownies with Cashew Salted Caramel:
  1. 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!
  2. 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!!
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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!

So that is going to wrap it up with this exceptional food chocolate chip brownies with cashew salted caramel recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!