You choose, we deliver
If you are interested in this story, you might be interested in others from The Journal Gazette. Go to www.journalgazette.net/newsletter and pick the subjects you care most about. We'll deliver your customized daily news report at 3 a.m. Fort Wayne time, right to your email.

Food

  • Start on a sweet note
    A little extra time – and a special recipe – is all you need to set the tone for a great day, especially on weekend mornings.It all begins with a tasty and fun breakfast. Pancakes are a fo ...
  • Whip up cool summer meal with canned tuna
    Sometimes the last thing you want to do at the end of a long, hot summer day is turn on the oven and make a meal. So here’s a delicious solution that requires no more heat than is necessary to g ...
  • A healthy after-school frozen treat
    The words hungry kids heading home from school hate most? "Have a piece of fruit."After-school snacks are among the toughest terrains for parents to navigate. The kids want a treat, but p ...
Advertisement

Web exclusive: Recipe for Sweet and Salty Caramel Cashew Brownies

Sweet and Salty Caramel Cashew Brownies

Taste notes: Caramel gets its flavor from browning sugar, butter and cream – it adds a rich, mouth-filling flavor; cashews add nutty, roasted flavor notes; and salt reduces sweetness and increases the bitterness of the chocolate and butter in the caramel, creating a richer flavor.

6 ounces semi-sweet chocolate (squares or chips)

12 tablespoons (1 1/2 sticks) butter

1 cup all-purpose flour

1/4 cup cocoa powder

1 teaspoon coarse sea salt

1 1/3 cups granulated sugar

3 eggs

1 teaspoon pure vanilla extract

2/3 cup cashews, chopped plus additional for garnish

15 soft caramel candies

Preheat oven to 350 degrees. Prepare 9-by-9 inch 9-inch x 9-inch pan with parchment paper.

In a large saucepan, melt chocolate and butter over low heat, stirring to combine. Cool slightly.

In a small bowl, stir together flour, cocoa powder and salt. Add sugar, eggs and vanilla to chocolate mixture. Stir until well combined. Add flour mixture; stir until just incorporated. Stir in cashews. Pour into prepared pan.

Bake 24 to 28 minutes or until toothpick inserted into the center comes out nearly clean.

While brownies bake, unwrap caramel candies and roll each one out until it is 1/8 inch in thickness. Cut with medium sized Leaf Cut-Outs cutter.

Remove brownies from oven and immediately top with caramel cut outs, arranging in three rows of 5. Position a cashew on each caramel. Return to oven for 1 minute. Remove from oven. Cool on cooling grid until just barely warm. Cut into 1 1/2 -by-inch x 3-inch rectangles and serve warm or at room temperature. Makes 15 brownies.

Advertisement