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.

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • 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°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.

Nutrition Facts

573 calories; 34 g total fat; 13 g saturated fat; 4 g polyunsaturated fat; 11 g monounsaturated fat; 130 mg cholesterol; 361 mg sodium. 320 mg potassium; 64 g carbohydrates; 4 g fiber; 48 g sugar; 7 g protein; 0 g trans fatty acid; 734 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 38 mcg folate; 0 mcg vitamin b12; 81 mg calcium; 2 mg iron;