Fudgy Caramel Cashew Brownies
Rich, decadent, and irresistibly gooey, these Fudgy Caramel Cashew Brownies are the ultimate dessert for lovers of sweet and salty treats. Featuring a luscious chocolate base made from bittersweet chocolate and cocoa powder, these brownies are swirled with velvety caramel sauce and studded with crunchy salted cashews for an explosion of flavor and texture in every bite. Perfectly balanced between fudgy and chewy, they're baked to perfection with a marbled caramel topping that elevates their visual appeal. Whether for a cozy weeknight indulgence or a crowd-pleasing treat at gatherings, these brownies are easy to make yet deliver gourmet-level results. With just 20 minutes of prep time and pantry-friendly ingredients, these caramel-cashew brownies are sure to become your go-to recipe for satisfying chocolate cravings.
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Ingredients
- 170 grams unsalted butter
- 200 grams bittersweet chocolate (chopped)
- 200 grams granulated sugar
- 100 grams light brown sugar (packed)
- 3 large eggs
- 2 teaspoons vanilla extract
- 125 grams all-purpose flour
- 25 grams unsweetened cocoa powder
- 1 teaspoon salt
- 200 milliliters caramel sauce (store-bought or homemade)
- 100 grams salted cashews (chopped)
Directions
Step 1
Preheat your oven to 175°C (350°F). Line a 9x9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
Step 2
In a medium saucepan over low heat, melt the butter and chopped bittersweet chocolate, stirring constantly until smooth. Remove from heat and let cool slightly.
Step 3
In a large mixing bowl, whisk together granulated sugar, light brown sugar, eggs, and vanilla extract until well combined and slightly foamy, about 2 minutes.
Step 4
Gradually pour the melted chocolate mixture into the egg mixture, whisking constantly until fully incorporated.
Step 5
Sift together the all-purpose flour, unsweetened cocoa powder, and salt in a separate bowl. Gradually fold the dry ingredients into the wet mixture using a rubber spatula until just combined. Do not overmix.
Step 6
Pour half of the brownie batter into the prepared baking pan and spread it into an even layer.
Step 7
Drizzle half of the caramel sauce over the batter, then sprinkle half of the chopped salted cashews evenly on top.
Step 8
Spread the remaining brownie batter over the caramel and cashews, smoothing it out gently. Drizzle the remaining caramel sauce over the top in a zigzag pattern, and then sprinkle the rest of the cashews.
Step 9
Using a toothpick or skewer, gently swirl the caramel into the brownie batter for a marbled effect.
Step 10
Bake in the preheated oven for 28-32 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (avoid overbaking).
Step 11
Remove from the oven and allow the brownies to cool completely in the pan on a wire rack.
Step 12
Once cool, use the parchment paper overhang to lift the brownies out of the pan. Slice into 12 squares and serve. Store in an airtight container for up to 4 days.
Nutrition Facts
| Serving size | 1287.3 grams (1287.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5593 |
| Total Fat 310.40g | 398% |
| Saturated Fat 157.60g | 788% |
| Cholesterol 968mg | 323% |
| Sodium 3303mg | 144% |
| Total Carbohydrate 680.40g | 247% |
| Dietary Fiber 37.40g | 134% |
| Total Sugars 499.10g | |
| Protein 70.10g | 140% |
| Vitamin D 123IU | 615% |
| Calcium 465mg | 36% |
| Iron 33mg | 183% |
| Potassium 2679mg | 57% |
Source of Calories