Recipe of Any-night-of-the-week Chocolate Chip Brownies with Cashew Salted Caramel

Chocolate Chip Brownies with Cashew Salted Caramel

Chocolate Chip Brownies with Cashew Salted Caramel is one of the most well liked of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Chocolate Chip Brownies with Cashew Salted Caramel is something which I have loved my entire life. They’re fine and they look fantastic.

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

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

The ingredients needed to make Chocolate Chip Brownies with Cashew Salted Caramel :

  1. Get of For the brownies.
  2. Take of unsalted butter (melted).
  3. Take of dark brown soft sugar.
  4. Prepare of vanilla extract.
  5. Get of large eggs.
  6. Make ready of plain flour.
  7. Prepare of unsweetened cocoa powder.
  8. Take of salt.
  9. Get of baking powder.
  10. Prepare of dark chocolate chips.
  11. Prepare of For the cashew salted caramel.
  12. Prepare of water.
  13. Prepare of caster sugar.
  14. Make ready of unsalted butter.
  15. Make ready of double cream.
  16. Take of vanilla extract.
  17. Prepare of fine sea salt.
  18. Prepare of cashew nuts very finely chopped.
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Steps 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!.
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So that’s going to wrap this up for this special food chocolate chip brownies with cashew salted caramel recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague.

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