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Don't worry about cracks in baked brownies; brush top with sugar syrup or warm thinned Karo light syrup and pack coarsely chopped cashew nuts on top


  • 1 12 oz pkg (2 cups) good quality semi-sweet chocolate chips
  • 1 tablespoon vanilla extract
  • 1 stick (1/2 cup) butter or margarine
  • 1 1/3 cups white sugar
  • 1/4 cup water
  • 4 large eggs
  • 1 1/2 cups all purpose flour, divided
  • 1 teaspoon baking soda
  • 1 cup coarsely chopped cashew nuts or walnuts
  • 1 cup white chocolate chips


  • Preheat oven to 350F.
  • Grease-line-grease again 9 x 13 pan; set aside.
  • Transfer semi-sweet chocolate chips in a large mixing bowl and add vanilla.
  • In a saucepan, bring to just boil: butter, sugar and water.
  • Pour over semi-sweet chocolate chips and stir until smooth.
  • Add eggs, one at a time.
  • Stir in flour (reserve about 2 tablespoons to dredge cashew nuts and white chocolate chips) and baking soda.
  • Fold in dredged white chocolate chips and cashew nuts.
  • Spread into prepared pan.
  • Bake 30 to 35 minutes or until brownies are slightly firm to touch.
  • Transfer to rack and cool completely in pan. Spread sugar glaze and pack with coarsely chopped nuts.
  • Cut into squares.
  • About 24 good size brownies. Just absolutely divine!

Categories: Brownie  Dessert 
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