Serves: 48
Total Calories: 113
1. Heat oven to 325°F. Line two 9-inch square pans with foil so foil extends over sides of pan lightly grease foil.
2. In large bowl, combine brown sugar and butter beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Add cooled unsweetened chocolate and vanilla blend well.
3. Add flour and salt mix well. Fold in chocolate chips. Pour batter into greased foil-lined pans. Sprinkle cashews evenly over batter press lightly.
4. Bake at 325°F. for 20 to 25 minutes or until firm to the touch. Cool 30 minutes.
5. In small saucepan, combine topping ingredients cook over low heat, stirring frequently, until melted and smooth. Drizzle over brownies. Cool 1 hour or until completely cooled. Remove from pan by lifting foil remove foil. Cut into bars.
High Altitude (above 3500 feet): Increase flour to 1 1/2 cups decrease brown sugar to 1 1/4 cups. Bake as directed above.
Nutrition Information Per Serving: Serving Size: 1 Brownie * Calories: 150 * Calories from Fat: 70 * % Daily Value: Total Fat: 8 g 12% * Saturated Fat: 4 g 20% * Cholesterol: 20 mg 7% * Sodium: 30 mg 1% * Total Carbohydrate: 17 g 6% * Dietary Fiber: 1 g 3% * Sugars: 12 g * Protein: 2 g * Vitamin A: 2% * Vitamin C: 0% * Calcium: 0% * Iron: 4% * Dietary Exchanges: 1/2 Starch, 1/2 Fruit, 1 1/2 Fat or 1 Carbohydrate, 1 1/2 Fat
This Cashew Caramel Brownies recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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