Toffee Cashew Brownies
AuthorNok UnphonCategoryDessert, Gluten FreeFold baking tin according to the instructions. Melt the butter in microwave for 1 minute or until soften. Turn the oven on to fan 160C/conventional or 180C/gas 4/over-bottom heat.
Break eggs into a large bowl and tip in sugar, soft butter, and baking mix. Whisk with an electric mixer on lowest speed until they look thick and creamy and change to maximum speed for 2 minutes. Add chocolate chunk, then gently fold together with a rubber spatula.
Pour the mixture into the baking tin and gently ease the mixture into the corners. Put in the oven and set your timer for 25 minutes. Take out of the oven. Leave the whole thing aside at the room temperature.
Coarsely chop cashew nuts and leave aside. Turn the oven on to 220C/gas 4/over-bottom heat.
Melt sugar and butter in a saucepan or skillet at medium heat until the sugar completely dissolve. Add the chopped cashew nuts and stir until they are covered with the sugar butter sauce. Add corn starch and mix until completely dissolve. Remove from the heat.
Pour the toffee cashews on top of the brownies and gently spread over the edges. Put in the oven and set your timer for 15 minutes. Take out of the oven. Leave the whole thing aside at the room temperature until cool down completely.
You need to cut this cake up-side-down because it will prevent you from crushing the nuts. To do this, gently unfold 4 edges of the baking tin. Flip the cake up-side-down using a cutting board. Gently remove the baking tin from the cake completely. Cut the cake into 16 serving pieces.
Place each piece on a baking paper cup where the toffee cashew on top. Decorate with a fresh lavender stick on top and serve with a cup of tea or coffee. You can also keep in a refrigerator for 1-2 days.
Ingredients
Directions
Fold baking tin according to the instructions. Melt the butter in microwave for 1 minute or until soften. Turn the oven on to fan 160C/conventional or 180C/gas 4/over-bottom heat.
Break eggs into a large bowl and tip in sugar, soft butter, and baking mix. Whisk with an electric mixer on lowest speed until they look thick and creamy and change to maximum speed for 2 minutes. Add chocolate chunk, then gently fold together with a rubber spatula.
Pour the mixture into the baking tin and gently ease the mixture into the corners. Put in the oven and set your timer for 25 minutes. Take out of the oven. Leave the whole thing aside at the room temperature.
Coarsely chop cashew nuts and leave aside. Turn the oven on to 220C/gas 4/over-bottom heat.
Melt sugar and butter in a saucepan or skillet at medium heat until the sugar completely dissolve. Add the chopped cashew nuts and stir until they are covered with the sugar butter sauce. Add corn starch and mix until completely dissolve. Remove from the heat.
Pour the toffee cashews on top of the brownies and gently spread over the edges. Put in the oven and set your timer for 15 minutes. Take out of the oven. Leave the whole thing aside at the room temperature until cool down completely.
You need to cut this cake up-side-down because it will prevent you from crushing the nuts. To do this, gently unfold 4 edges of the baking tin. Flip the cake up-side-down using a cutting board. Gently remove the baking tin from the cake completely. Cut the cake into 16 serving pieces.
Place each piece on a baking paper cup where the toffee cashew on top. Decorate with a fresh lavender stick on top and serve with a cup of tea or coffee. You can also keep in a refrigerator for 1-2 days.