Chocolate Cashew Brownies Recipes

CHOCOLATE-CASHEW BROWNIES

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• In large bowl, beat 1 cup butter with electric mixer on medium speed until smooth and creamy. Beat in granulated and brown sugars, 1 teaspoon vanilla and eggs until smooth. On low speed, beat in flour, 3/4 cup cocoa, the salt and baking soda until soft dough forms. Stir in chocolate chips, marshmallows and cashews. Spread mixture in pan.
• Bake 15 to 20 minutes or until set. Cool completely, about 1 hour.
• In small bowl, mix all frosting ingredients except cocoa, adding enough of the half-and-half until frosting is smooth and spreadable. Frost brownies. Sprinkle with 1/4 teaspoon cocoa and additional cashews if desired. Let stand 30 minutes or until frosting is set. Cut into 6 rows by 4 rows.

FUDGY CARAMEL CASHEW BROWNIES

Steps:

• Preheat oven to 350°F.
• Grease & flour a 13x9-inch baking pan.
• In a 1-qt, microwavable bowl, combine baking chocolate, 2/3 cup chocolate chips, and butter, and microwave on HIGH, stirring every 30 seconds, until melted and smooth (1 1/2-2 minutes).
• Allow to cool slightly (about 5 minutes).
• In a large bowl, beat eggs, sugar, and vanilla at medium speed of electric mixer until smooth.
• Add melted chocolate and beat until well blended.
• Add flour, baking powder, and salt, and beat at low speed until mixed.
• Stir in crushed cookies and remaining chocolate chips by hand.
• Pour batter into prepared pan and spread.
• Bake until the edges begin to pull away from the sides of the pan and the center is set (when a toothpick inserted in the center of the pan comes out just slightly moist) (30-40 minutes); don't overbake.
• Immediately sprinkle rolos on top of hot brownies and let stand until the caramels soften (10 minutes).
• Pull tip of toothpick through softened candy to spread and swirl (won't completely cover tops of brownies).
• Sprinkle with cashews and cool until set (1 hour).
• Cut into serving sized pieces.