-
Brownies: Preheat oven to 350 degrees.
-
Fill a small saucepan with a few inches of water and bring to a simmer over low heat. Place the butter, cocoa powder and bittersweet chocolate in a small heat-proof bowl and set it on over the saucepan to melt.
-
Stir the chocolate, cocoa and butter until melted and remove from heat. Cool slightly.
-
In a medium bowl whisk the eggs, sugar, salt and vanilla until just combined.
-
Slowly add the chocolate mixture and stir until just combined.
-
Fold in the flour and baking powder.
-
Divide the mixture evenly between the skillets (no need to grease the pans).
-
Caramel Pecan Topping: Combine the butter, brown sugar, corn syrup, heavy cream and salt in a small saucepan over medium heat. Bring to a boil and reduce to a simmer. Cook for 1-2 minutes, stirring constantly. Remove from heat and fold in the chopped pecans.
-
Divide the topping evenly over the brownies and place the skillets on a parchment lined sheet tray. The topping may drip over onto the pan and the parchment makes for easy clean up.
-
Bake the brownies for 15-20 mins until they are set, but still a little jiggly.
-
Serve immediately and top with ice cream or whipped cream.
-
Notes: This recipe makes 5-6 servings. If you use 5 skillets, the brownies will puff up a little more and give you a nice crispy edge. For a less crispy edge and less full pan, use 6 skillets.
-
These are best served right out of the oven for a warm, gooey center, however they're still delicious at room temperature and will have a more traditional brownie texture.