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Skillet Brownies with Caramel Pecan Topping
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
These skillet brownies are gooey, warm, chocolatey, with a nutty caramel crunch. I like to call them simply...nirvana.
Course: Dessert
Servings: 5 servings
Author: Cathy Roma | What Should I Make For...
Ingredients
  • Brownies
  • 4 oz unsalted butter coarsely chopped
  • ¼ cup cocoa powder
  • 4 oz bittersweet chocolate coarsely chopped
  • 2 eggs
  • 2/3 cup sugar
  • ½ tsp kosher salt
  • 1 tsp vanilla extract
  • ¼ cup all-purpose flour
  • 1 tsp baking powder

  • Caramel Pecan Topping
  • 1 Tbsp unsalted butter
  • 2 Tbsp light brown sugar
  • 1 Tbsp light corn syrup
  • 2 Tbsp heavy cream
  • pinch of salt
  • 3/4 cup pecans coarsely chopped

  • *special equipment: 5 or 6 - 3.5 inch cast iron skillets
Instructions
  1. Brownies: Preheat oven to 350 degrees.
  2. 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.
  3. Stir the chocolate, cocoa and butter until melted and remove from heat. Cool slightly.
  4. In a medium bowl whisk the eggs, sugar, salt and vanilla until just combined.
  5. Slowly add the chocolate mixture and stir until just combined.
  6. Fold in the flour and baking powder.
  7. Divide the mixture evenly between the skillets (no need to grease the pans).
  8. 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.
  9. 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.
  10. Bake the brownies for 15-20 mins until they are set, but still a little jiggly.
  11. Serve immediately and top with ice cream or whipped cream.
  12. 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.
  13. 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.