Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, chocolate chip brownies with cashew salted caramel. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Chocolate Chip Brownies with Cashew Salted Caramel is one of the most popular of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Chocolate Chip Brownies with Cashew Salted Caramel is something which I’ve loved my whole life. They are fine and they look fantastic.

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

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

1. Take For the brownies
2. Prepare 225 g unsalted butter (melted)
3. Get 400 g dark brown soft sugar
4. Make ready 2 teaspoons vanilla extract
5. Make ready 4 large eggs
6. Get 225 g plain flour
7. Take 140 g unsweetened cocoa powder
8. Get 1 teaspoon salt
9. Get 1/4 teaspoon baking powder
10. Make ready 100 g dark chocolate chips
11. Get For the cashew salted caramel
12. Get 65 ml water
13. Prepare 230 g caster sugar
14. Get 85 g unsalted butter
15. Prepare 130 ml double cream
16. Prepare 1/2 teaspoon vanilla extract
17. Prepare 1/2 teaspoon fine sea salt
18. Prepare 8 cashew nuts very finely chopped

How to make Chocolate Chip Cookie Caramel Brownies To make these cookie caramel brownies, simply whisk together the flour, baking powder, baking soda, and salt. Whisk together the cashew butter, coconut oil, eggs, coconut sugar, vanilla extract, and baking soda until combined. Stir until well incorporated and no clumps remain. The dough should be sticky, but not wet, and moldable, but not dry.

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!

For the caramel, heat the sugar in a saucepan on a medium heat. Swirl the pan to evenly distribute the sugar. Once it starts to darken, remove from the heat and stir in the butter until melted completely. If you have never had a Salted Caramel Brownie be prepared to be in love at first bite. These brownies are homemade (not made from a box), and yet are simple and easy to make.

So that’s going to wrap it up for this exceptional food chocolate chip brownies with cashew salted caramel recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!