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Caramel Pecan Skillet Brownie


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Rate this recipe 4.5/5 (11 Votes)
Caramel Pecan Skillet Brownie 1 Picture


  • 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)


Servings 10
Preparation time 25mins
Cooking time 25mins


Step 1

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.

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