Gooey Brownie Cake with Cashews: A Decadent Delight

Ever had one of those days where you just want something sweet and comforting? Whether at the end of a long day or as a weekend indulgence, an ooey-gooey brownie cake is the way to go. The combination of deep chocolate and crunchy cashews is the perfect combination. Each bite is rich and deep with cashew bits adding a great crunch.

Chocolate brownie cake is perfect for party nights and social gatherings. It's rich for special nights but simple enough for everyday baking. The combination of the decadent creaminess of the chocolate and the subtle saltiness of the cashews is heaven for kids and adults both.

The best part is you will not require any special techniques to do this. With just a few simple steps and some right tips, you can make a rich, gooey brownie cake with cashew yumminess within it. Here is the perfect recipe to make at home.

Recipe for Gooey Brownie Cake with Cashews

Ingredients:

• 200g dark chocolate, broken
• 150g butter
• 1 cup sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup all-purpose flour
• 1/4 cup cocoa powder
• 1/2 teaspoon salt
• 1/2 cup of chopped cashews (approx.)
• Extra cashews for garnish

Method:

1. Preheat your oven to 170°C and grease a baking pan or line with parchment paper. Melt the butter and dark chocolate in a heatproof bowl over a double boiler or in the microwave. Smooth by stirring. Whip the sugar into the mixture when still warm.
2. Add in the eggs, whisking each addition thoroughly. Add in the vanilla extract and stir. In another bowl, mix the flour, cocoa powder, and salt.
3. Fold the dry ingredients into the wet ingredients gently. Stir in chopped cashews, leaving some aside for garnish. Pour the batter into the prepared pan and top with the reserved cashews. Bake for 30–35 minutes or until a toothpick inserted into the center comes clean. Let the cake cool down first before slicing to get the best results.

Why to Combine Chocolate with Cashews?

Chocolate's rich and dense taste is offset by cashews, which are buttery and mild. Cashews bring sweetness and nutty crunch, which serves as a counterpoint to the richness of chocolate. They are soft and simple to mix with brownie batter, giving each slice an even texture. Adding cashews to a gooey brownie cake gives a nutty textural element that enriches the experience and makes it more satisfying.

7 Tips to Prepare Gooey Brownie Cake with Cashews

Choose the Right Chocolate

To make your brownie cake rich, use dark chocolate with at least 70% cocoa. It gives the cake richness without making it sweet. Dark chocolate makes your cake rich enough to be paired with cashews without being too heavy.

Melt Chocolate and Butter

Slowly melt the butter and chocolate on low heat so that the chocolate does not get burnt. Constantly stir until it's smooth, ensuring the chocolate will mix well with the butter. This allows the cake to stay gooey with no dry areas.

Use Less Flour

You can achieve a gooey rich brownie cake using the minimum amount of flour. A half cup will suffice to hold the batter together. Too much flour will make the cake dense rather than light and rich.

Add an Extra Egg Yolk

To have richer results and make it more tender, add another egg yolk to the batter. Egg yolks contribute fat and moisture, and the brownie cake will be tender with a longer gooey texture when cooked. Fold Cashews in Gently After combining the wet and dry ingredients, fold the cashews in gently to keep the cashews in an even balance. Over-stirring will cause the cashews to break, ruining their crunch. Reserve some cashews to use as a topping to offer a deep nutty bite with every slice.

Bake at Lower Temperature

Baking at 170°C rather than at higher temperatures enables the brownie cake to be baked slowly, with the center remaining gooey and edges just set. Keeping an eye on it during the last 5 minutes prevents overbaking.

Chill Before Slicing

A gooey brownie cake should be chilled for at least 30 minutes before it is sliced. Chilling the cake sets it but also keeps it soft and rich. Cutting the cake too early can make it fall apart, so patience in this regard works wonders.