What's Baking: Cast Iron Skillet Brownies with Salted Caramel Sauce


We had our first official houseguest earlier this week! (Let's ignore the fact that our guest room is currently serving as our main bedroom as we haven't bought master bedroom furniture yet, shall we?) My dear friend Jenny stopped by for a night in Northern Wisconsin following a weekend trip to the Green Bay area for a wedding. Gotta love friends that will make a five-hour round-trip drive for a less-than-24-hour stay!

I used Jenny's visit as an excuse to make a decadent skillet brownie recipe to share for dessert. (Not that I need much of an excuse to bake a sugary treat 'round these parts.) Though the brownies taste quite delicious served up with just a scoop of vanilla ice cream on the side, I thought adding a (generous) drizzle of salted caramel sauce over top could take this dessert to the next level. Clearly I am a genius, as, not surprisingly, the combination of a bittersweet brownie with a sweet and salty caramel sauce was tastebud nirvana indeed.


Cast Iron Skillet Brownies (printer-friendly version)
makes 16 servings

1/2 cup (1 stick) unsalted butter, melted and browned
1/4 cup packed brown sugar
1 cup granulated sugar
2 whole eggs
1 egg white
1 heaping teaspoon vanilla extract
2 teaspoons instant coffee granules
1 cup unbleached all-purpose flour
2/3 cup dutch cocoa powder, sifted
1/4 teaspoon kosher salt
1/2 teaspoon aluminum-free baking powder

1. Preheat the oven to 350 degrees.
2. In a small sauce pan, melt and brown the butter. Pour the browned butter (including all the browned bits!) into a small bowl and let cool for 15 minutes.
3. While the butter is cooling, in a large bowl, whisk together the sugars, egg and egg whites, vanilla, and coffee granules.
4. In a separate bowl, stir together the flour, sifted cocoa powder, salt, and baking powder.
5. Whisk the cooled browned butter into the egg mixture. Add in the dry ingredients and stir until well-combined. Pour the brownie batter into a 10" cast iron skillet.
6. Bake in the oven for 30-35 minutes, or until a skewer or toothpick inserted into the center of the brownies comes out clean. Allow the brownies to cool on a wire rack for a few minutes before serving.
7. Serve each brownie with a scoop of vanilla ice cream and a generous drizzle of salted caramel sauce.

(inspired by this Wicked Noodle recipe)

Comments

  1. I have never made brownie using cast iron skillet, but I am so tempted with the result. Looks irresistible!

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  2. I haven't made one either, but I may have to!

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  3. Love this, Susan, looks soo yummy! I'm honored that my recipe helped inspire it. Loving that salted caramel sauce topping, YUM!

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  4. So glad I got to be your first houseguest! Loved the house and the brownies!!

    ReplyDelete

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