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1
Make the brownies: Preheat the oven to 350 degrees F.
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2
Line an 8-inch square baking dish with a sheet of aluminum foil, making sure to cover the corners and sides.
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3
Lightly butter the aluminum foil, including corners and sides.
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4
In the bowl of a double boiler set over simmering water, combine the butter and chopped unsweetened chocolate.
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5
Stirring often, heat until melted and smooth.
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6
Remove from the heat and stir in the sugar and salt.
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7
Add the eggs and vanilla and stir until well blended.
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8
Fold in the sifted flour and stir just until the flour disappears.
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9
Stir in the semisweet or bittersweet chocolate chunks.
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10
Pour the batter into the prepared baking dish and spread evenly.
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11
Bake approximately 30 minutes or until a toothpick inserted into the center comes out clean.
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12
Baking time will be longer if you are using a metal pan.
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13
Do not overbake.
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14
Transfer the dish to a wire rack and cool completely.
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15
Make the Carmel-Cashew Topping: Pour the cream into the bowl of a double boiler set over simmering water.
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16
Unwrap caramels and put them into the bowl.
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17
Stirring frequently to prevent sticking, combine the cream and caramels until the mixture becomes homogeneous and smooth.
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18
Take the mixture off the heat and keep stirring until the caramel becomes a little thicker and the mixture begins to cool down.
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19
Add a pinch of salt and the vanilla and stir.
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20
Coarsely chop the cashews and fold them into the caramel mixture until nuts are completely coated with caramel.
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21
Pour mixture over the top of the cooled brownies and spread evenly.
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22
Refrigerate the brownies until the caramel is set, about 30 to 45 minutes.
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23
Remove brownies from the pan by grabbing the sides of the aluminum foil and lifting them from the pan.
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24
With a serrated knife, cut the brownies into 2-inch squares.
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25
These can be stored in an airtight container for 2 days or in a covered container in the refrigerator for 4 days.
