They say you shouldn’t eat your feelings, but these therapy brownies work some magic. Rich, fudgy, and packed with white chocolate chips and cashews.
This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.
Awhile ago I saw a post by Muddy’s with a picture of their Therapy Brownie which lead me to ask, “what makes it therapy other than being a delicious dessert?” Apparently it’s the genius addition of white chocolate and cashews! Although I have yet to try one for myself (because for some reason I only think of going there when they are closed Sun/Mon), I decided to whip up a version of what I imagine they would be like.
I used the recipe for The Baked Brownie, but omitted the espresso powder. Mostly because I don’t like coffee flavorings but also because I couldn’t find any in the store. And to the original recipe I just added white chocolate chips and cashews.
I cannot believe I never thought of adding white chocolate and cashews to a brownie before! The end result was the best freaking brownie I have had in a long time. It was thick, chewy and fudgy but not too dense and also had a flaky top. In other words it was my idea of perfection.
If you don’t like nuts or other foreign bodies in your brownies, you seriously need to at least try the base for these brownies. It is my new favorite brownie recipe!
Post updated 8/23/22, photo above is the original.
Two years ago: Chicken Parmesan Quesadillas
- 1-1/4 cups all-purpose flour
- 1 tsp salt
- 2 Tbsp dark unsweetened cocoa powder
- 11 oz. dark chocolate, coarsely chopped
- 1 cup (2 sticks) unsalted butter, cut into 1-inch pieces
- 1 tsp instant espresso powder (optional)
- 1-1/2 cups sugar
- 1/2 cup packed brown sugar
- 5 eggs, room temperature
- 2 tsp vanilla extract
- 3/4 cup white chocolate chips
- 3/4 cup cashew pieces and halves
- Preheat the oven to 350 degrees. Grease the sides and bottom of a 9x13-inch glass or light-colored baking pan. Line the pan with parchment paper and grease the parchment paper.
- In a medium bowl, whisk the flour, salt, and cocoa powder together. Set aside.
- Put the chocolate, butter and instant espresso powder (if using) in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. Let cool to room temperature.
- Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined*.
- Sprinkle the flour mixture, white chocolate chips, and cashews over the chocolate mixture. Using a rubber spatula, fold into the chocolate until just a bit of the flour mixture is visible.
- Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven, rotating the pan halfway through the baking time, for 30 minutes or until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then lift them out of the pan using the parchment paper. Cut into squares and serve.
*Do not overbeat the batter at this stage or your brownies will be cakey.