The ease of preparation belies the elegance of these crunchy gooey treats.
For the brownies
Ingredients
3/4 cup plus 2 tablespoons flour
1/4 teaspoon baking powder
1/2 teaspoon table salt
4 oz semisweet chocolate, chopped
1 oz unsweetened chocolate, chopped
1 stick unsalted butter, cut into pieces
1 cup packed brown sugar
1 teaspoon vanilla
2 large eggs
Instructions
Heat oven to 350°.
Butter and flour a 13×9 (2-inch deep) baking pan.
In a small bowl, combine flour, baking powder, and salt.
In a medium saucepan over low heat, combine chocolates and butter stirring until smooth, then remove from heat. Cool to lukewarm, then stir in brown sugar and vanilla. Beat in eggs one at a time, mixing well after each addition. Add flour mixture and stir until just combined.
Spread batter evenly in baking pan and bake in middle of oven until a tester comes out clean, 30 to 35 minutes. Cool completely on a rack.
For cashews and caramel
Ingredients
3/4 cup granulated sugar
1/3 cup light corn syrup
3 tablespoons water
1/3 cup heavy cream
1 teaspoon vanilla
1 1/2 cups whole, unsalted, roasted cashews
Instructions
In a large saucepan over medium high heat, combine sugar, corn syrup, water, and a pinch of salt stirring until sugar is dissolved. Bring to a boil, without stirring, until mixture turns a golden caramel color, about 10 minutes. Remove pan from heat and carefully add cream and vanilla–be careful, this will bubble up. Return pan to moderate heat and cook, stirring until smooth. Add cashews and pour over brownie layer, spreading evenly. Cool completely in pan on rack.
