I know that most of us out there are trying to be healthy. Especially with the recent start of the new year and springtime coming up. I’m right there with you guys if that’s where you are. However, I will gladly jump off the healthy train/ship and run as fast as I can to this brownie with salted caramel sauce. It is that good.
Brownies are not typically something I make a lot of. For some reason I am always more inclined to make cookies or other treats instead of brownies. I think that brownies tend to be all chocolate and not much other flavor. Don’t get me wrong, I love chocolate and have a hard time going a day without it, but I like a little more dimension with my chocolate. That’s why I was drawn to the idea of making a salted caramel sauce to go with my brownie.
Not to mention this brownie recipe is made in a cast iron skillet. Anything made in a cast iron skillet I am all about.
Oh and if you make these in individual sized cast iron skillets then you get to have your own! Just the way I like my dessert, all to myself.
The brownie is good by itself if you’re not up for making the caramel sauce, but trust me, you’re going to want the caramel sauce.
Don’t forget the ice cream too of course!
Skillet Brownie w/ Salted Caramel Sauce
Ingredients
Salted Caramel
- ½ cup granulated sugar
- 3 tablespoons unsalted butter, softened and cut into tablespoons
- ¼ cup heavy cream, room temperature
- 1 teaspoon sea salt
Brownie
- 1 stick (¼ pound) unsalted butter
- 1 cup semisweet chocolate chips, divided
- 1 ½ ounces unsweetened chocolate
- 2 eggs
- 2 teaspoons instant coffee
- 1 ½ teaspoons vanilla extract
- ½ cup granulated sugar
- ¼ cup plus 1 tablespoon all-purpose flour, divided
- 1 teaspoon baking powder
- ¼ teaspoon salt
- vanilla ice cream
Instructions
Make the caramel
- In a medium saucepan, heat the sugar on medium-high heat for about 5 minutes. Use a spatula to occasionally stir the sugar, getting to the bottom of the pan. At first the sugar will be lumpy but will melt soon and turn an amber brown color. Don't stir too often.
- Once sugar is fully melted, remove from heat and immediately stir in the butter. Mixture will bubble a little.
- Use your spatula to stir the butter and sugar until they completely melt together (1-2 minutes).
- Next, pour in the heavy cream and sea salt. Use spatula to stir until everything is combined.
- Add caramel back the burner and cook for an additional 30 seconds to a minute, stirring constantly. If sugar is still lumpy that's ok just keep over low heat and continue to stir!
- Remove caramel from stove and cool for 15 minutes.
For the brownie
- Preheat oven to 350 degrees F.
- In a microwave safe bowl, combine butter, ½ cup of the chocolate chips, and the unsweetened chocolate. Microwave in 30 second intervals until chocolate and butter are melted, stirring between each interval (about 1 1/2 - 2 minutes altogether). Allow to cool.
- In a large bowl, stir together the eggs, sugar, vanilla extract, and instant coffee. Stir the chocolate mixture into the egg mixture and set aside to cool to room temperature.
- In a medium bowl, sift together ¼ cup of the flour, the baking powder, and salt. Add dry ingredients to wet and stir to combine.
- In the medium bowl, add the tablespoon of flour and the other ½ cup of chocolate chips, toss together so that flour coats the chocolate chips. Fold chocolate chips into chocolate mixture.
- Butter 1 medium skillet or 4 small ones (or use an 8 x 8 pan) and spoon mixture into them. Place skillets on a sheet pan and bake for 20 minutes (time varies on the size of pan you are using). Cool slightly and serve warm with caramel sauce and a scoop of ice cream.
