Thursday, May 8, 2008

Creamy Chocolate Cashew Brownies

Brownies Ingredients:

1 package fudge brownie mix

1/3 cup water

1/4 cup vegetable oil

1 large egg

6 ounces semisweet chocolate chips

Topping Ingredients:

16 ounces cream cheese, softened

1 1/2 cups powdered sugar

1 tsp. vanilla extract

1 cup cashews, chopped

1/2 cup hot fudge ice cream topping

Brownies Method:

  1. Preheat oven to 350 degrees. Grease the inside of a 13x9 inch baking pan. Mix together the brownie mix, water, oil and egg in a large bowl. Stir in semisweet chocolate chips.

  2. Spread the batter evenly in the prepared pan Bake about 25 to 30 minutes until a toothpick comes out clean.

  3. Transfer pan to a rack and cool brownies completely.

Topping Method:

  1. Beat together cream cheese, powdered sugar and vanilla in a large bowl until smooth. Spread the topping evenly over the brownies.

  2. Sprinkle the cashews over the topping. Warm the hot fudge topping in the microwave and drizzle over the brownies.

  3. Refrigerate about 30 to 45 minutes until brownies are set. Cut into squares

1 comment:

ellie said...

hey try these brownies

* 1/2 cup Rice Flour
* 1/2 cup Gluten Free Plain Flour
* 1 teaspoon Baking Powder
* 1/3 cup Cocoa Powder
* 1 cup Caster Sugar
* 2 eggs
* 150 grams Butter

Preheat oven to 180 degrees. Line 20 x 30cm baking tray with baking paper. Let paper hang over both ends. Sift flours,baking powder and cocoa into a large bowl. Add sugar, stir to combine. Make a well in the centre. Add eggs and melted butter. Mix until just combined. Spread mixture into pan and bake for 20 - 25min. Allow to cool in the pan. Lift from the pan cut into squares and dust with icing sugar.