Caramel Pecan Skillet Brownie

Caramel Pecan Skillet Brownie





Caramel in the bottom of the pan melds with the brownie, creating a dessert so rich and gooey that you need a spoon to serve it. Because cast iron holds heat, the brownie will still be warm when you go back for seconds.





1 1/3 cups packed brown sugar

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

2 teaspoons instant coffee crystals

3/4 teaspoon baking soda

1/2 teaspoon salt

1 cup coarsely chopped pecans

1/4 cup butter

1/2 cup packed brown sugar

1/2 cup whipping cream

6 tablespoons butter, melted

4 eggs, lightly beaten

1/4 cup whipping cream

6 ounces dark chocolate, coarsely chopped

Coffee or vanilla ice cream (optional)





In a medium mixing bowl, combine the 1 1/3 cups brown sugar, the flour, cocoa powder, coffee crystals, baking soda, and salt; set aside.

Heat a 10x2-inch cast-iron or other heavy oven-going skillet over medium-high heat. Add pecans; cook and stir for 2 to 3 minutes or until very lightly toasted. Add 1/4 cup butter to skillet; stir to melt, then add 1/2 cup brown sugar to skillet. Cook and stir until mixture bubbles and brown sugar begins to melt.

Remove skillet from heat and carefully add 1/2 cup cream to skillet. Return to heat; cook and stir until combined and sugar is melted. Set aside.

Add 6 tablespoons melted butter, eggs and 1/4 cup cream to cocoa mixture; stir until combined. Fold in chopped dark chocolate. Carefully spoon batter over nut mixture in skillet.

Bake in a 325 degrees F oven for 35 minutes or until just set (place a shallow baking pan on the rack below to catch any drips). Remove from oven and cool slightly on a wire rack. Serve warm with ice cream, if you like.