Creamy Cashew Brownies Recipes

CREAMY CASHEW BROWNIES

Steps:

• In a large bowl, combine the brownie mix, water, oil and egg. Stir in chips. Spread into a greased 13x9-in. baking pan. Bake at 350° for 25-27 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack. , For topping, in a large bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Spread over brownies. Sprinkle with cashews; drizzle with hot fudge topping. Refrigerate before cutting. Store in the refrigerator.

CARAMEL-CASHEW BROWNIES

Steps:

• Make the brownies: Preheat the oven to 350 degrees F.
• Line an 8-inch square baking dish with a sheet of aluminum foil, making sure to cover the corners and sides. Lightly butter the aluminum foil, including corners and sides.
• In the bowl of a double boiler set over simmering water, combine the butter and chopped unsweetened chocolate. Stirring often, heat until melted and smooth. Remove from the heat and stir in the sugar and salt. Add the eggs and vanilla and stir until well blended. Fold in the sifted flour and stir just until the flour disappears. Stir in the semisweet or bittersweet chocolate chunks.
• Pour the batter into the prepared baking dish and spread evenly. Bake approximately 30 minutes or until a toothpick inserted into the center comes out clean. Baking time will be longer if you are using a metal pan. Do not overbake. Transfer the dish to a wire rack and cool completely.
• Make the Carmel-Cashew Topping: Pour the cream into the bowl of a double boiler set over simmering water. Unwrap caramels and put them into the bowl. Stirring frequently to prevent sticking, combine the cream and caramels until the mixture becomes homogeneous and smooth. Take the mixture off the heat and keep stirring until the caramel becomes a little thicker and the mixture begins to cool down. Add a pinch of salt and the vanilla and stir. Coarsely chop the cashews and fold them into the caramel mixture until nuts are completely coated with caramel. Pour mixture over the top of the cooled brownies and spread evenly.
• Refrigerate the brownies until the caramel is set, about 30 to 45 minutes. Remove brownies from the pan by grabbing the sides of the aluminum foil and lifting them from the pan. With a serrated knife, cut the brownies into 2-inch squares. These can be stored in an airtight container for 2 days or in a covered container in the refrigerator for 4 days.

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.

CARAMEL CASHEW BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square pan.
• Cook and stir caramels, butter, and milk together in a large saucepan over low heat until melted and smooth, about 5 minutes. Remove saucepan from heat and stir sugar into mixture until smooth.
• Whisk eggs and vanilla extract together in a bowl; stir into caramel mixture.
• Mix flour, baking powder, and salt together in a bowl; stir into caramel mixture until batter is just combined. Fold cashews into batter. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes.

CARAMEL CASHEW BROWNIES

Steps:

• In a large saucepan, cook and stir the caramels, butter and milk over low heat until the caramels are melted and mixture is smooth. Remove from the heat; stir in sugar until smooth. , In a small bowl, combine eggs and vanilla; stir into caramel mixture. In a large bowl, combine the flour, baking powder and salt; stir into caramel mixture until blended. Fold in cashews. , Transfer to a greased 9-in. square baking pan. Bake at 350° for 24-28 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.

CASHEW-CARAMEL BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray.
• Make brownie batter as directed on box for cakelike brownies. Stir in 1/3 cup of the chopped cashews and the chopped candy bar. Spread in pan. Sprinkle remaining 1/3 cup cashews evenly over batter.
• Bake 28 to 33 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 1/2 hours. Using foil to lift, remove brownies from pan, and peel foil away. Cut into 4 rows by 4 rows.

CASHEW-TOPPED LEMON BROWNIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray an 8-inch baking dish with cooking spray.
• Whisk flour, salt, baking powder, and baking soda together in a bowl. Beat sugar, oil, egg, lemon juice, and lemon zest together in another bowl. Add flour mixture to oil mixture and stir gently until batter is combined. Pour batter into prepared baking dish. Sprinkle cashews over the top.
• Bake in the preheated oven until golden and set, 20 to 25 minutes. Cut into squares and garnish with strawberries.

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.