KitchenAid KCO1005 User Manual download pdf (Page 30)

20 individually wrapped

caramels

3 tablespoons

whipping cream

⁄4 cup butter or

margarine, softened

⁄2 cups sugar

3 eggs

1 teaspoon vanilla

1 cup all-purpose flour

⁄2 cup unsweetened

cocoa powder

⁄8 teaspoon salt

4 ounces semisweet

chocolate, coarsely

chopped

1cup roasted cashews,

coarsely chopped

1 ounce white baking

chocolate, chopped,

if desired

⁄2 teaspoon vegetable

oil, if desired

In small saucepan over low heat, heat caramels and

cream, stirring until melted and smooth. Set aside.

In mixer bowl, place butter, sugar, eggs, and vanilla.

With mixer, beat at medium speed until creamy.

Add flour, cocoa, and salt. Mix on low speed until

moistened. Stir in semisweet chocolate and

cashews. Spread in greased 9 x 9 x 2-inch baking

pan. Drizzle caramel evenly over top.

Bake with oven rack in down position in lower slots

of oven (Position D on page 8) at 325°F for 25 to

30 minutes, or until set in center.

In small microwave-safe bowl, add white chocolate

and oil, if desired. Microwave on High for 45 to

60 seconds, or until melted. Stir until smooth.

Drizzle over brownies. Cool 30 minutes. Refrigerate

⁄2 to 2 hours to set chocolate.

Yield: 16 servings (1 brownie per serving).

Per Serving: About 330 cal, 5 g pro, 40 g carb,

18 g total fat, 9 g sat fat, 65 mg chol, 115 mg sod.

Caramel-Cashew Chocolate Brownies

1 2 ... 25 26 27 28 29 30 31 32 33 34 35 36

Comments to this Manuals

No comments

KitchenAid KCO1005 User Manual Page 30

Comments to this Manuals

Related products and manuals for Food warmers KitchenAid KCO1005

Related products and manuals for Tools Skil 6237