Best. Brownies. Ever.

I have these at my house right now. I realize admitting this is just inviting burglars or unwanted guests.

While I’ve been home, I’ve been spending a lot of time on the couch. A newborn and 100 + degree weather do not mix. Lucky for you, this means I’ve been watching a lot of T.V. (my brain is seriously rotting people), and of course, Food Network has been on heavy rotation. I saw Giada make this recipe, and the flavors reminded me of my favorite Godiva chocolate. So, I took her idea and switched it up a bit. It’s a total cheat in that it uses a boxed mix. (I won’t tell if you won’t.)

But, don’t let the whole pre-packaged aspect get in your way. The result is spectacularly gooey and delicious. It’s completely company ready and would be great served warm with a scoop of vanilla ice cream. It’s also good with a fork eaten straight out of the pan, but you didn’t hear that from me. 

Brownies with Cashews, Caramel, White Chocolate and Raspberry

1 box brownie mix (plus required ingredients, i.e. water, eggs and vegetable oil)

1/3 c. raspberry preserves

1/3 c. caramel sauce/topping

4 oz. white chocolate, chopped

1/2 c. cashews, toasted and chopped

Start by toasting the cashews in a small pan over low heat until you can start to smell them. Shake the pan every few minutes to keep them from burning. Next, dump out the cashews and add the raspberry preserves. Heat it over medium heat until it is more like a sauce. While that’s working, follow the box’s directions using an 8×8 pan. When the batter has been made, add your white chocolate. Pour the batter into the pan. Now, evenly pour the raspberry sauce and caramel.

Use a knife to swirl the two into the batter.

Finally, top with the cooled cashews. Pop the whole thing in the oven. Mine took about an hour. It will be incredibly gooey, because of the extra liquid. Make sure the edges have pulled away and fork can come out clean.


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