CARMEL CASHEW BROWNIES

BROWNIES:

1/2 C unsalted butter cut into 8 pieces (plus more for greasing)

3 oz unsweetened, coarsely chopped chocolate

1 C sugar

1/4 t salt

2 large eggs at room temperature

1 t vanilla extract

3/4 C sifted cake flour

3/4 C semisweet chocolate chips

TOPPING:

1/4 C heavy cream

About 40 unwrapped carmels

pinch of salt

1/2 t vanilla extract

1/2 - 3/4 C chopped cashews

FOR THE BROWNIES:

Preheat oven to 350 degrees.  Line an 8 inch square baking dish with a sheet of aluminum foil, making sure to cover the corners and sides (it's easier if you leave some foil sticking out so you can grab it when it's done).  Lightly butter the foil.  In the bowl of a double boiler set over simmering water, combine the butter and baking chocolate.  Stirring often, heat until melted and smooth.  Remove from the the heat and stir in the sugar and salt.  Add the eggs and vanilla and stir until well blended.  Fold in the sifted flour and stir just until the flour disappears.  Stir in the chocolate chips.  Pour the batter into the prepared baking dish and spread evenly.  Bake 30 minutes or until a toothpick comes out clean.  Do not over bake.  Cool completely before topping.

FOR THE TOPPING:

Pour the cream into the bowl of a double boiler set over simmering water.  Add carmels and stir until melted and smooth.  Take the mixture off the heat and keep stirring until the carmel becomes a little thicker and mixture begins to cool down.  Add a pinch of salt and the vanilla and stir.  Fold in nuts, pour mixture over the top of the brownies and spread evenly.  Refrigerate until the carmel is set; about 30-45 minutes.