Heat oven to 325 F. Line two 9-inch square baking pans with foil, extending
foil over edges; lightly grease foil. In large bowl, combine brown sugar
and butter; beat until light and fluffy. Add eggs one at a time, beating
well after each addition. Add cooled unsweetened chocolate and vanilla;
blend well. Lightly spoon flour into measuring cup; level off. Stir in
flour and salt just until blended. Fold in chocolate chips. Pour batter
into greased foil-lined pans. Sprinkle cashews evenly over batter; press
lightly. Bake at 325 F for 20-25 minutes or until firm to the touch. Cool
30 minutes. In small saucepan over low heat, combine topping ingredients,
stirring frequently until caramels are melted and mixture is smooth (see
note). Drizzle evenly over brownies. Cool completely. Remove brownies from
pan by lifting foil; remove foil. Cut into bars. 48 bars. TIP: To make
topping in microwave, place topping ingredients in small microwave-safe
bowl. Microwave on MEDIUM for 1-2 minutes or until caramels are almost
melted; stir until completely melted and smooth.
Recipe By : AnnieMiner
From: Western Mexican Cookbook
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Forgiveness is not automatic”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!