This recipe from Becky Low is inspired by her favorite Bear Claw ice cream - dark chocolate base swirled with caramel, chocolate bits and cashews. This recipe makes them a brownie that family and guests will rave about! Perfect served with cold milk or vanilla ice cream. Make two pans for lasting enjoyment! You can watch Becky make this recipe on Studio 5
Yields: 24 Pieces
⅔ cup flour
½ cup cocoa (prefer Dutch processed cocoa)
⅓ cup brown sugar
¾ cup white sugar
¼ teaspoon baking powder
⅛ teaspoon salt
3 large eggs
6 tablespoons butter, melted
1 tablespoon vanilla
½ cup chopped cashews
¾ cup toffee bits (butter brickle)*
1 cup milk chocolate chips
Preheat oven to 350 degrees. Line a 9x9 cake pan with foil or parchment paper, set aside.
Whisk together flour, cocoa, brown sugar, white sugar, baking powder and salt.
Stir in eggs, melted butter and vanilla until mixture is smooth.
Stir in nuts, ½ the toffee bits and the chocolate chips. Spoon into prepared baking pan and gently spread. Sprinkle remaining toffee on top; bake approximately 25-30 minutes or until toothpick inserted in center comes out mostly clean and batter is just barely pulling away from side of pan (NOTE: if using a 8x8 pan, increase baking time).
Remove pan from oven, place on wire rack to cool completely. Using sides of foil or parchment paper, lift brownies from pan and place flat on cutting board. Cut into 24 squares. There may not be leftovers, but if there is wrap and store leftovers for 5-6 days, or freeze for longer storage.
* I prefer just the bits of butter brickle (rather than the milk chocolate English toffee bits)