What is life without a little sweet treat every now and then? I’m a firm believer when it comes to the saying “everything in moderation” and “balance is everything”. Here is my moto: If you’re going to have something dieters would consider a little “naughty” it might as well be worth it, but it doesn’t have to be a huge splurge. Have a small slice, and you won’t feel so guilty. These White Chocolate Cashew Brownies have that perfect balance, of sweet and salty. Make a batch, cut in small squares and store in the freezer to pull out when you’re feeling a little rebellious.
These cocoa brownies have the softest chewy center and the most delicious candy-like crust, because of the real butter and granulated sugar. Like I said above, if you’re going to splurge do it right. I love brownies because they freeze beautifully, so they’re one of those desserts that can be made and stored for later. Whenever I get that chocolate, salty-sweet craving, I simply just pull a small square right out of my freezer and let it defrost. Or I eat it frozen… depending on how bad that craving is. Admit it… we’ve all been there.
10 tablespoons (1 1/4 sticks) unsalted butter
1 1/4 cups sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 cold large eggs
1/2 cup all-purpose flour
3/4 cup white chocolate chips
1/2 cup roasted and salted cashews, roughly chopped
*Recipe adapted from “Best Cocoa Brownies” Alive Medrich, November 2003 BITTERSWEET