Recipe - Cashew Caramel Brownies

BROWNIES
1 One half cup Brown sugar firmly
Packed
Three fourths cup Unsalted butter or margarine
Softened
3 Eggs
3 ounce Unsweetened chocolate
Melted
Cooled
1 tablespoon Vanilla
1 One fourth cup All purpose flour
One fourth teaspoon Salt
1 One half cup Semisweet chocolate chips
1 cup Chopped cashews
TOPPING
16 Caramels unwrapped
3 tablespoon Milk

Heat oven to 325 F. Line two 9inch square baking pans with foil, extending
foil over edges; lightly grease foil. In large bowl, combine brown sugar
and butter; beat until light and fluffy. Add eggs one at a time, beating
well after each addition. Add cooled unsweetened chocolate and vanilla;
blend well. Lightly spoon flour into measuring cup; level off. Stir in
flour and salt just until blended. Fold in chocolate chips. Pour batter
into greased foillined pans. Sprinkle cashews evenly over batter; press
lightly. Bake at 325 F for 2025 minutes or until firm to the touch. Cool
30 minutes. In small saucepan over low heat, combine topping ingredients,
stirring frequently until caramels are melted and mixture is smooth (see
note). Drizzle evenly over brownies. Cool completely. Remove brownies from
pan by lifting foil; remove foil. Cut into bars. 48 bars. TIP: To make
topping in microwave, place topping ingredients in small microwavesafe
bowl. Microwave on MEDIUM for 12 minutes or until caramels are almost
melted; stir until completely melted and smooth.

Recipe By : AnnieMiner

From: Western Mexican Cookbook

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip