KitchenAid KCO1005ER Instructions and Recipes - Page 20

ENGLISH Caramel-Cashew Chocolate Brownies 20 individually wrapped caramels 3 tablespoons (45 ml) whipping cream 3⁄4 cup (175 ml) butter or margarine, softened 11⁄2 cups (355 ml) sugar 3 eggs 1 teaspoon (5 ml) vanilla 1 cup (235 ml) all-purpose flour 1⁄2 cup (120 ml) unsweetened cocoa powder 1⁄8 teaspoon (.5 ml) salt 4 ounces (115 g) semisweet chocolate, coarsely chopped 1 cup (235 ml) roasted cashews, coarsely chopped 1 ounce (30 g) white baking chocolate, chopped, if desired 1⁄2 teaspoon (2 ml) vegetable oil, if desired In small saucepan over low heat, heat caramels and cream, stirring until melted and smooth. Set aside. In mixer bowl, place butter, sugar, eggs, and vanilla. With mixer, beat at medium speed until creamy. Add flour, cocoa, and salt. Mix on low speed until moistened. Stir in semisweet chocolate and cashews. Spread in greased 9 x 9 x 2-inch (23 x 23 x 5 cm) baking pan. Drizzle caramel evenly over top. Bake with oven rack in down position in lower slots of oven (Position D on page 7) at 325°F (163°C) for 25 to 30 minutes, or until set in center. In small microwave-safe bowl, add white chocolate and oil, if desired. Microwave on High for 45 to 60 seconds, or until melted. Stir until smooth. Drizzle over brownies. Cool 30 minutes. Refrigerate 11⁄2 to 2 hours to set chocolate. Yield: 16 servings (1 brownie per serving). Per Serving: About 330 cal, 5 g pro, 40 g carb, 18 g total fat, 9 g sat fat, 65 mg chol, 115 mg sod. 18