Caramel Pecan Brownie Skillet
This caramel pecan brownie skillet is baked in a cast iron pan until the edges are crisp and the center is deliciously gooey. It's rich, fudgy, and full of chocolate, caramel, and crunchy pecans. Add a scoop of vanilla ice cream on top and grab a spoon!
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!
Notes
Storage: Store the leftovers in the skillet covered with plastic wrap in the refrigerator for up to 4 days. The brownie will firm up as it cools, so I recommend microwaving individual portions for 15-20 seconds before serving.
Nutrition
Serving: 1servingCalories: 372.5kcalCarbohydrates: 46.2gProtein: 4.8gFat: 20.2gSaturated Fat: 10.6gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 6.5gTrans Fat: 0.3gCholesterol: 62.5mgSodium: 149.3mgPotassium: 232.1mgFiber: 3.6gSugar: 34.4gVitamin A: 315.9IUVitamin C: 0.1mgCalcium: 38.5mgIron: 2.6mg
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