Dark Chocolate Cashew Brownies

Treat yourself to these delicious dark chocolate cashew brownies. Loaded with high-quality dark chocolate and caramelized nuts, they will leave your tastebuds wanting more. If you look for a delightful dessert, here it is!

By far, this is the best brownie recipe I have ever made. Top-quality dark chocolate combined with caramelized cashew nuts makes these brownies super delicious. Prepared in 10 minutes and baked in 40 to 50 minutes, they are one of the easiest desserts ever. 

Dark chocolate brownies cut into squares are the ultimate sweet treat to share with friends, family, or coworkers. They also make a decadent dessert after lunch or dinner or a great edible gift during the holiday season.

The best chocolate to make brownies

Which chocolate to choose to make brownies? It is an excellent question that deserves an explanation. The brownies are only as good as the chocolate used. Most brownie recipes call for dark chocolate, which contains between 50 and 70% cacao paste and butter. This one is the best to get the intense chocolate taste.

It is not recommended to take below these percentages; otherwise, the brownies will no longer taste as good brownies should be. Moreover, dark chocolate with less than 50% cacao paste and cacao butter is hard to melt and work with.

It is also not recommended to choose the bitter chocolate, which contains little sugar and at least 90% cacao. If you use this kind of chocolate, you will need to add more sugar to remove its bitterness.

It is true that kids love less bitter chocolate and prefer milk chocolate, but I would suggest sticking to the recipe since this type of chocolate does not lend itself to all chocolate recipes.

Choose top and well-known brands to purchase dark chocolate rather than low-end, because the intense chocolate taste of your brownies is what we strive for.

Baking pan to bake brownies

For best results, please, use a 7 x 7 inch/18 x 18 cm stainless steel square cake ring in this recipe. The absence of the bottom facilitates the removal of the baked brownie. Butter and flour the ring and place it on a baking sheet lined with parchment paper.

To prevent the brownie mixture from running while baking, place the aluminum foil at the bottom of the ring and fold it well over the outer edges; although, this step is optional.

You can use a 7 x 7 inch/18 x 18 cm regular square cake pan. Line the pan with foil or parchment paper and spray with nonstick cooking spray.

I do not recommend making brownies in glass and ceramic pans since the brownies may not bake evenly.

Why this cashew brownies' recipe works

1. It is a one-bowl easy recipe that saves your time to wash dishes.
2. These dark chocolate brownies are the best sharing dessert: make it advance and take to a picnic.
3. Brownies served hot with a scoop of vanilla ice cream make a gourmet treat to finish your lunch or dinner.
4. Wrapped like a gift, they are perfect for giving away to your friends during the holidays.

Ingredients

Here is a quick overview of what ingredients you will need. Follow the full recipe below for exact amounts and instructions. I recommend making the recipe as written for the best results.

Sugar: the recipe calls for granulated white sugar or caster sugar.

Eggs: be sure to use large eggs to make these brownies.

Butter: melt butter cut into cubes with dark chocolate in a microwave or a bain-marie (water bath). Read on how to melt chocolate.

Dark chocolate: aim for dark chocolate containing anywhere between 50­ to 70% cacao, for example, this dark chocolate 60% cacao.

Salt: a pinch of salt is an essential ingredient in most baked goodies.

Baking powder: choose this aluminum-free baking powder. 

Flour: all-purpose flour is used for this recipe. Please, do not use cake flour that will make these brownies way too light. 

Cashews: caramelize nuts as directed in the recipe below. Please, feel free to experiment with another kind of nuts, for example, pistachios, pecans.

How to make dark chocolate cashew brownies

Preheat oven to 335 F/170 C.

To caramelize cashews, place nuts and icing (powdered) sugar in a non-stick frying pan (photo 1) and bring over medium heat. Using a wooden spatula, mix until the sugar is caramelized. Transfer cashews on parchment paper and let cool (photo 2).

To make brownies, melt butter with the first part of dark chocolate (210 g) in a bain-marie (water bath) and mix until homogenous. Let it cool down. Whisk eggs and sugar with an electric mixer (or stand mixer) until the mixture becomes whitish (photo 3).

Slow down the speed of the mixer and add melted butter/chocolate mixture and continue to whisk. Add salt, sifted flour, and baking powder and mix again (photo 4).

Finish with adding whole caramelized cashew nuts and the second part of the chocolate cut into medium-sized pieces (photos 5-6).

Butter and flour a 7 x 7 inch/ 18 x 18 cm square cake ring. Place it on a baking sheet lined with parchment. Pour the brownie dough into the ring. Generously sprinkle the top with chopped caramelized cashews (photo 7).

Bake for 40 to 50 minutes, depending upon the oven. Let the brownie cool down (photo 8) and remove it from the ring.

Expert tips

1. To adjust your baking pan to the recipe, please, visit Cake Pan Converter.
2. Add whole caramelized cashews or nuts crushed into medium-sized pieces to the brownie dough. It is up to you.
3. To prevent the brownie mixture from running while baking, place the aluminum foil at the bottom of a square cake ring and fold it well over the outer edges; although, this step is optional.
4. DO NOT overbake brownies: after 50 minutes, remove them from the oven. 
5. Sprinkle top of the ready brownies with icing (powdered) sugar if you desire.

Frequently Asked Question

How to serve chocolate brownies

Serve brownies as they are on the day of baking or even better in 24 hours after baking when they develop their best taste. For the more gourmet, serve them hot with a scoop of vanilla ice cream.

How to store brownies

Store brownies in an airtight container for up to 2 days at room temperature or covered with plastic film for 4 to 5 days in the fridge. You can microwave them for a bit if you prefer.

More delicious brownie recipe you will love

• Birthday Brownie Cake With Red Fruit
• Chocolate Cake Brownies With Pistachios
• Browse all the Brownie Recipes

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Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The recipe was adapted from the Facebook page of Philippe Conticini. It was originally published on May 21, 2018. The recipe has been revised to include improved content and photos. All posted pictures are mine.