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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

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prep:
25 mins
bake:
35 mins
cool:
15 mins
total:
75 mins
Servings:
10
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; fat 34g; cholesterol 130mg; saturated fat 13g; carbohydrates 64g; mono fat 11g; poly fat 4g; insoluble fiber 4g; sugars 48g; protein 7g; vitamin a 733.6IU; vitamin c 0.2mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.1mg; vitamin b6 0.1mg; folate 37.6mcg; vitamin b12 0.2mcg; sodium 360.9mg; potassium 320.1mg; calcium 80.6mg; iron 2.5mg.
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