Delicious variation on a chocolate brownie. Creamy caramel between layers of brown sugar rich blondies with cashews will have your mouth watering for these treasures before they are even baked.
1 ½ cup flour
1 ½ tsp. baking soda
½ tsp. salt
9 Tbsp. butter, room temp
1 ¾ cups packed light brown sugar
1 ¼ tsp. vanilla
4 oz. White chocolate chips
½ cup cashew pieces
8 oz (23 Kraft Caramels)
2 Tbsp. cream
1 Tbsp. butter
1 tsp. vanilla
No nutrition information available
Preheat oven to 350 degrees.
Butter or spay with Pam two cookie sheets or one 15 x 10 ½ inch jelly roll pan.
In a small bowl, stir together flour, baking soda and salt.
Cream butter, vanilla, and brown sugar with electric mixer till light and fluffy. Add eggs and mix on high speed briefly, then on medium speed, about 5 seconds. Add flour mixture and mix on low until almost blended, scraping bowl as needed. Stir in white chocolate chips and cashews.
Spread batter in prepared pan, or divide in half and spread each cookie sheet, leaving 2 – 3 inches from edges. Batter will spread while baking.
Bake at 350 for 15 – 18 minutes for jelly roll pan, or 10 – 15 minutes for cookie sheets, or until the center crust is golden and sunken below the darker golden outer edges. Cool
Meanwhile, combine caramels, 1 Tbsp. butter, cream, and vanilla in a microwave safe bowl. Microwave on medium power for two minutes; stir. Continue microwaving at 15 second increments until melted and smooth. Cool.
Loosen edges of brownie with a sharp knife and invert on cookie sheet. If using a jelly roll pan, after inverting, cut in half widthwise. Spread caramel mixture over smooth bottom of one section of brownie. Top with other section, crackly side up. Cut into bars. ENJOY