Hands down my favourite Brownies! I dare you to try them and see if they become your favourite brownies as well. The cashews, white chocolate, and cream cheese make this an amazing flavour sensation! If you want to go crazy, have them while they are still warm with some vanilla ice cream.
If you have any dietary restrictions, always check the labels on the products you are using to make this recipe with. They will tell you if, for instance, your ingredient might contain traces of nuts, your products are made with dairy or if there is a chance the ingredients have come into contact with gluten-containing food or equipment.
Would you like to know more about what to look for when you are buying your products while you have dietary restrictions or preferences? Are you preparing food for someone who does? Check out my Food and Health articles and learn more!
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Ingredients
- 180 g Dark Chocolate
- 100 g Unsalted Butter
- 200 g Muscovado Sugar
- 40 g Honey
- 2 Chicken Egg [Size L] - [See good to know section]
- 100 g All Purpose Flour
- 4 g Baking Powder
Filling
- 120 g White Chocolate
- 75 g Cashews - [See good to know section]
- 150 g Low-Fat Cream Cheese
Other things you need
- Food Scale
- Chopping Board
- Chopping Knife
- Bowl - Ideally a glass bowl.
- Stove
- Cooking Pot - Ideally a non-sticking cooking pot.
- Hand Mixer - Or whisk.
- Spoon - Ideally a silicone spatula.
- Parchment Paper
- Baking Tin - Ideally square
- Oven
- Oven Mitts
Instructions
- Preheat the oven to 175 degrees Celsius or 350 degrees Fahrenheit.
- Chop up the white chocolate and cashews, put them in a large bowl and mix in the cream cheese.
- Put the bowl aside and continue to make the brownie batter.
- Melt the pure chocolate and butter. How? Check out my video tutorial on the video page or read the article ”How to Melt Chocolate”!
- Keep stirring while the chocolate and butter are melting. Make sure the bowl, and thus your butter and chocolate won’t get too warm. When touching the inside of your bowl, it should feel warm but not hot to the touch.
- When completely melted, add the sugar and honey while you keep stirring.
- Turn off the stove and mix in both eggs. (Ideally, using a mixer.)
- Keep mixing till a homogeneous batter has been formed.
- Mix in the baking powder and flour.
- Take your baking tin and cover it with parchment paper. How? Check out my video tutorial on the video page!
- Put half of the batter in the covered baking tin.
- Put the cream cheese mixture on top of the batter, then cover the mixture up with the rest of the batter.
- Bake your brownies for about 55 minutes
- Let your White Chocolate Cashew Brownies cool down a little.
- Cut the big piece into small squares and enjoy!
Good to Know
- Storing: Make sure to store your brownies in an airtight container if you are not eating all of them right away.
- Shelf life: Your brownies will stay good for a few days if stored correctly.
- Freezing: If you like, you can freeze your brownies in an airtight container or freezer bag. They will stay good for several weeks. You can thaw them in the microwave but they will taste better if you let them thaw slowly at room temperature.
- Great Combination: White Chocolate Cashew Brownies are amazing with vanilla ice cream, especially when your brownies are still warm.
- Adding dry Ingredients: If you have the patience, it pays off to sieve the dry ingredients while you are adding them. It will ensure you do not end up with lumps in your Batter.
- Refrigerating: I do not recommend storing the batter in your refrigerator for later use. Most leavening agents (baking powder, baking soda etc.) you are using to make the batter rise, will start doing their job right after you add them. That means that your batter will start to rise while still in the refrigerator instead of in the oven and you will end up with a flat brownie.
- Covering the baking tin: If you do not want to cover your baking tin with parchment paper, make sure it is very clean on the inside. Spray the inside of the tin with cooking spray before you put the batter in the tin so the brownie can be removed easily when it is done.
- Baking time: Depending on what kind of baking tin you use, the baking time will vary. Check what baking tin is recommended in your recipe and adjust accordingly. The tin-to-batter-ratio you choose influences the baking time greatly. If you are using an oven, recipe and/or baking tin for the first time, make sure to keep a close eye on the progression of your cake. Check out my Tips and Tricks for baking a cake on the articles page for more useful information!
- Cooling down: Ideally, you should let your cake cool down on a cooling rack. If you do not have one, let the cake cool down on a piece of parchment paper so it will be easy to move after it has cooled down.
- Your oven: When you are trying out a new recipe, it is possible that your oven requires a slight change in baking time or temperature settings. Do not get discouraged if things do not turn out as you had hoped right away. Check out my articles on Oven Temperature Settings and find out what went wrong!
- Using eggs: Make sure your eggs are still good before you use them. How? check out my article ‘Is my Egg still fresh?’
- Using Chocolate: This goes for all ingredients but for chocolate, it is especially important to remember; the better the chocolate you use, the better your creations will taste.
- Organic: To make this recipe organic, only use organic ingredients.
- Nut-Free: To make this recipe nut-free, do not add the cashews.
Nutritional Information per Portion
Know What You Eat
Both when buying food or when making your own, it is important to inform yourself about the nutritional value. Have a look at the nutrition label, learn about your serving size and what nutrients this product will bring to the table.
If you want to compare different products and their values, it is easier to look at a label where the values are given per 100 grams. This way you get a better understanding of the categories certain products belong to when it comes to nutritional values. Is this a product with a high sugar content? Does it contain a lot of fibre? How does this product measure up if I am looking to stick to a low-sodium diet?
Keep in mind that if you are looking to eat healthily, you should not just avoid eating fat and/or sugar. We need both in our daily diet. Make sure however to be aware of where you get your lipids and sugars from. As a rule of thumb, you could say; variation is very important in your diet and in general, the closer your food is to come straight from the source, the better.
If you want to read more about healthy food choices, check out my article [Healthy Food Choices]. Truthful Food also has a continuously growing article category solely focusing on specific ingredients and nutrients for everyone who wants to take a closer look at what you can find in your food.
*All given nutritional information is an indication. Due to differences in how ingredients are produced, where they are purchased and how the recipe is prepared, nutritional values may vary.
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