Recipe Box

Double Chocolate Brownie Mix

Caramel Cashew Brownies

1, 20 oz  package or 1 pouch Ghirardelli Double Chocolate
   Brownie Mix
1/3 cup water
1/3 cup vegetable oil
1 egg
50 (14 oz package) caramels, unwrapped
1/4 cup whipping cream
1 cup salted cashews, chopped

Preheat oven to 325°F. In medium bowl, blend together Ghirardelli Double Chocolate Brownie Mix, water, oil and egg. Stir until moistened (about 40 strokes). Spoon batter into lightly greased 13x9x2-inch pan. Bake 33-37 minutes. Let brownies cool completely. Place unwrapped caramels and whipping cream in double boiler. Cook over medium heat, stirring frequently, until caramels are melted and smooth. Stir in cashews and immediately spread caramel mixture over brownies. Cool thoroughly before cutting.
Makes 24, 2-inch brownies.