ingredients
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)
directions
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 skillets 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 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 you like.
nutrition facts
(Caramel Pecan Skillet Brownie)
Servings Per Recipe 10, Trans fatty acid (g) 0, Niacin (mg) 1, carb. (g) 64, Riboflavin (mg) 0, sat. fat (g) 13, Folate (µg) 38, Polyunsaturated fat (g) 4, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 11, cal. (kcal) 573, iron (mg) 2, vit. A (IU) 734, calcium (mg) 81, pro. (g) 7, chol. (mg) 130, Thiamin (mg) 0, Fat, total (g) 34, vit. C (mg) 0, Cobalamin (Vit. B12) (µg) 0, sugar (g) 48, Potassium (mg) 320, fiber (g) 4, sodium (mg) 361
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