This caramel pecan brownie skillet is a chocolate lover's dream! My better-than-boxed brownie recipe gets an upgrade with melty chocolate chips, crunchy pecans, and gooey swirls of caramel. It's baked in a skillet until the edges are set and the center is soft and fudgy. Serve it warm with a scoop of vanilla ice cream for an easy, shareable dessert that's perfect for Thanksgiving (or any occasion).
If you're looking for a Thanksgiving dessert that isn't just another pie, this caramel pecan brownie skillet is for you. It's like a brownie sundae, but made for sharing. I love serving it straight from the skillet while it's still warm, with plenty of melty ice cream and ooey-gooey caramel for everyone to dig into. It's easy enough to make for a casual weekend dessert, too, so you definitely don't need to wait until Thanksgiving to make it.
If you're looking for another skillet recipe to make, check out this s'mores cookie skillet!
Ingredient Notes
Bittersweet chocolate: This is the base of my brownie recipe and gives the skillet its rich, chocolatey flavor. I recommend using chocolate that's at least 60% cacao to balance the sweetness of the chocolate chips and caramel.
Unsalted butter: Butter gives these brownies a rich flavor and fudgy, chewy texture. I prefer unsalted butter to control the amount of salt in the recipe.
Eggs: Beating the eggs with sugar until pale and frothy helps the sugar dissolve to create that shiny, crackly brownie top.
Cocoa powder: Dutch-processed cocoa powder gives the brownie a deeper chocolate flavor and color, but natural cocoa powder works in a pinch.
Chocolate chips: I like using semi-sweet chocolate chunks for extra pockets of melted chocolate throughout the brownie.
Pecans: Chopped pecans add a little crunch and nutty flavor that pairs perfectly with the chocolate and caramel. You can toast them beforehand for even more warmth.
Caramel sauce: Use a thick, pourable caramel sauce for swirling into the brownie batter and drizzling over the top. My favorite store-bought one is the Fleur de Sea Caramel Sauce from Trader Joe's, or you can make my salted caramel sauce from scratch.
A Few Testing Notes
Testing for doneness: Since this is a skillet brownie with caramel swirled throughout, the toothpick test can be a little misleading. The caramel stays sticky after the brownie is baked, so make sure to stick your toothpick into the brownie portion rather than a gooey caramel puddle.
Don't overmix the caramel: When you add the caramel to the top of the brownie batter, only add a few big dollops and gently swirl it in. We're going for thick ribbons of caramel, and if you overmix, the caramel will just melt into the batter.
How to Make the Brownie Skillet
Step 1: Start by melting the chocolate and butter together in a microwave-safe bowl in 30-second intervals. Stir between each until completely smooth.
Step 2: In a separate large bowl, beat the sugars, eggs, and vanilla extract together. The mixture should look pale and frothy.
Step 3: Slowly pour the melted chocolate mixture into the egg mixture while mixing on low speed.
Step 4: Fold in the flour, cocoa powder, and salt. Then fold in the chocolate chips and pecans.
Step 5: Spread the batter into a greased skillet. Dollop caramel sauce over the top and gently swirl it into the batter with a knife.
Step 6: Bake until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs. Cool slightly and serve with ice cream and an extra caramel drizzle.
More Brownie Recipes to Try
📖 Recipe
Caramel Pecan Brownie Skillet
Equipment
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Ingredients
- 180 grams bittersweet chocolate 60% or 70% dark
- 113 grams unsalted butter
- 200 grams granulated sugar
- 50 grams light brown sugar
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- 94 grams all purpose flour
- 43 grams Dutch-processed cocoa powder
- ½ teaspoon salt
- 85 grams semi-sweet chocolate chips or chunks
- 40 grams chopped pecans
- 110 grams caramel sauce plus more for serving
Instructions
- Preheat the oven to 350°F. Lightly grease your 10-inch oven-safe skillet with butter or baking spray.
- In a microwave-safe bowl, combine the chopped bittersweet chocolate and butter. Microwave in 30-second increments, stirring between each, until completely melted and smooth. Set aside to cool slightly.180 grams bittersweet chocolate, 113 grams unsalted butter
- In a large mixing bowl, beat the granulated sugar, brown sugar, eggs, and vanilla extract with an electric mixer until the mixture is pale, thick, and frothy, about 2-3 minutes.200 grams granulated sugar, 50 grams light brown sugar, 3 large eggs, 2 teaspoons vanilla extract
- With the mixer on low speed, slowly pour the melted chocolate mixture into the egg mixture. Mix until smooth and fully combined.
- Add the flour, cocoa, and salt. Mix on low speed a few dry streaks remain or fold it in with a rubber spatula. Gently fold in the chocolate chips and chopped pecans.94 grams all purpose flour, 43 grams Dutch-processed cocoa powder, ½ teaspoon salt, 85 grams semi-sweet chocolate chips, 40 grams chopped pecans
- Spread the brownie batter evenly into the prepared skillet. Dollop the caramel sauce over the batter and use a knife or toothpick to gently swirl it into the top. Sprinkle additional chocolate chips and chopped pecans over the surface.110 grams caramel sauce
- Bake for 25-35 minutes, or until the edges are set and the center is slightly soft. A toothpick inserted into a brownie should come out with a few moist crumbs. The center should be a little underdone because it will continue to set as it cools.
- Let the skillet cool for about 15 minutes. Top with scoops of vanilla ice cream and drizzle with more warm caramel sauce. Enjoy!
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