1 cup all purpose flour (120 grams)
5 tablespoons unsweetened dark cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup finely ground cashews (should be powdery - not a paste)
1/4 cup unsalted butter, softened
1/4 cup oil
3/4 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup semisweet chocolate chips
Caramel sauce (optional)
Melted chocolate or hot fudge (optional)
1/3 cup roasted salted cashew halves
Heat oven to 350 degree F. Coat an 8x8-inch baking pan with nonstick cooking spray.
In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda and salt. Whisk in cashew powder until combined. In a large mixing bowl, using a mixer on medium speed, beat together butter, oil, sugar and brown sugar until well combined and creamy - about 1 minute. Beat in egg and vanilla until combined. Stir in flour mixture, alternating with milk, until just combined. Stir in chocolate chips until combined.
Spread batter into prepared pan. Bake 25 minutes, or until well risen and set. Top brownies with caramel, chocolate, and cashews. Cool before slicing.
Makes 12 brownies