Mr. Steam LOVES caramel. And he loves all things cooked in a cast iron skillet. So when I saw this recipe for Salted Carmel Brownies in a cast iron skillet I couldn’t pass it up!!!
I have to tell you that these are the best brownies I have ever had. The cast iron makes them super crunchy on the sides. The caramel made them crunchy on the top. And they we moist and fudgy in the middle. I am pretty sure that Mr. Steam is going to require that I cook all our desserts in cast iron after this success.
- 1 c unsalted butter (2 sticks)
- 2 1/4 c white sugar
- 1 1/4 c Dutch processed dark cocoa
- 1 t baking powder
- 1 1/2 t kosher salt
- 1 t vanilla extract
- 4 large eggs
- 2 T instant espresso powder
- 1 1/2 c all purpose flour
- 1 c chocolate nuggets (or chips)
- 1 c walnuts or pecans
- 1/2 c salted caramel sauce (recipe at the end)
- Preheat the oven to 350 deg F.
- Grease a 12″ cast iron pan.
- Melt the butter in a large sauce pan. Add the sugar and stir for a few minutes until the sugar and butter have combined well.
- While the butter is melting, whisk the cocoa, baking powder and salt in a small bowl.
- Remove the butter from the heat and add the cocoa mixture and stir until combined well.
- In a small bowl mix the vanilla, eggs, and espresso powder. Mix that into the batter.
- Mix the flour, chocolate bits, and nutsin a bowl. The flour will help the chocolate and pecan pieces from sinking to the bottom of the brownies.
- Add the flour-chocolate-nuts to the batter and stir until JUST combined.
- Pour the batter into the buttered cast iron pan.
- Pour about 1/2 cup of the caramel sauce on top of the brownie batter and swirl with a knife.
- Bake the brownie for about 30-40 minutes or until a toothpick comes out clean.
Salted caramel sauce
- 1 1/2 c sugar
- 1/3 c water
- 1 1/4 c heavy cream
- 1 t fluer de sel (or other finishing salt)
- Put the sugar and water into a large sauce pan. Heat over low heat, without stirring, until the sugar dissolves.
- Increase the heat to medium and let the sugar get to a medium brown, 350 deg F on a candy thermometer. This will take about 5 – 7 minutes. You will want to swirl the pan a few times. Also, watch the thermometer very closely the difference between yummy and burnt is only a few seconds.
- When the temp gets to 350 turn the heat off, stand back and add the cream. The mixture will bubble violently and the caramel will turn solid. Don’t worry. Turn the heat to a simmer and stir for a few minutes and the caramel will melt into the cream.
- Add the salt and let come to room temperature.
We served our brownies with some vanilla ice cream and it was divine! We have some single serving skillets (4 to be precise). Next time I am going to use those. That way the crust to fudge ratio should be just about right!