Caramel Pecan Skillet Brownie
- 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)
Preparation time 25mins
Cooking time 25mins
In a medium mixing bowl combine the 1 1/3 cups brown sugar, 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 mixture 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 desired.