Prepare to embark on a culinary journey that will transform your ordinary dessert experience into an extraordinary adventure! These Dulce de Leche Cashew Brownies are not just another chocolate treat – they're a symphony of rich, creamy, and crunchy flavors that will make your taste buds dance with pure delight. Imagine sinking your teeth into a fudgy, chocolate-packed brownie swirled with golden dulce de leche and sprinkled with toasted cashews – it's like a dessert lover's ultimate fantasy coming to life right in your own kitchen!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 16 brownies
Ingredients
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup chopped cashews
- 1/2 cup dulce de leche
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8 inch square baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a medium saucepan, melt the unsalted butter over low heat. Remove from heat and whisk in granulated sugar until well combined and slightly smooth.
- Add eggs one at a time, whisking thoroughly after each addition. Stir in vanilla extract until the mixture is smooth and glossy.
- Sift together cocoa powder, all-purpose flour, and salt. Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Avoid overmixing.
- Gently fold in half of the chopped cashews into the brownie batter, reserving the remaining cashews for topping.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Warm the dulce de leche slightly to make it more spreadable. Drop spoonfuls of dulce de leche across the surface of the brownie batter.
- Use a knife to create swirl patterns by gently dragging the dulce de leche through the brownie batter.
- Sprinkle the remaining chopped cashews over the top of the batter.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
- Remove from the oven and let cool completely in the pan on a wire rack. This will take approximately 1-2 hours.
- Once cooled, use the parchment paper overhang to lift the brownies out of the pan. Cut into 16 equal squares.
- For best flavor and texture, store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Tips
- Use room temperature eggs and butter for smoother batter integration
- Do not overmix the batter – this keeps brownies tender and prevents toughness
- Warm the dulce de leche slightly to make swirling easier
- Use parchment paper overhang for effortless brownie removal
- Let brownies cool completely for clean, precise cutting
- For extra richness, use high-quality cocoa powder
- Store in an airtight container to maintain moisture and freshness
- For a gourmet touch, slightly toast the cashews before adding them to enhance their nutty flavor
Nutrition Facts
Calories: 193kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 36mg
