Toffee Pecan Brownies in a Skillet
Votes: 1
Time: 1 hour 30 min.
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
Nutritional value per serving:
Calories 741, total fat 48 G., saturated fats 25 G., proteins 7 G., carbohydrates 78 G., fiber 3 G., cholesterol 162 mg, sodium 392 mg, sugar 64 G.
Calories 741, total fat 48 G., saturated fats 25 G., proteins 7 G., carbohydrates 78 G., fiber 3 G., cholesterol 162 mg, sodium 392 mg, sugar 64 G.
This dessert is cooked in a cast iron skillet and served in the same. A thick layer of soft and rich chocolate brownie with pecan bits is topped with a toffee-flavored caramel topping and crunchy nut pieces. Ice cream is spooned over the dessert just before serving. Optionally, sprinkle with flaky sea salt. A true sweet tooth's paradise!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Brownie
- 165g butter + extra for greasing the pan
- 220 g dark chocolate, chopped
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup premium flour
- 3/4 teaspoon coarse salt
- 1 cup finely chopped pecans
- Sea salt flakes for sprinkling (optional)
- Creamy nut or vanilla ice cream, for serving
Filling
- 1 cup brown sugar
- 110 g unsalted butter
- 2 tablespoons dark corn syrup
- 3/4 cup heavy cream
- 1/4 cup finely chopped pecans
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Cooking the dish according to the recipe:
- Preheat oven to 160°C. Grease a 25cm cast iron skillet.
- Combine the butter and chocolate in a medium saucepan. Cook over medium heat, stirring, until the butter and chocolate are melted and the mixture is smooth, about 3 minutes. Remove from heat and stir in both types of sugar until completely dissolved. Beat in the eggs one at a time until fully incorporated, then add the vanilla extract. Stir in the flour and coarse salt until a smooth batter forms, then fold in the nuts. Spread the batter evenly in the prepared pan.
- Place the pan in the oven and bake until the top of the brownies is slightly cracked and a toothpick inserted into the center comes out mostly clean, 35–40 minutes. Transfer to a wire rack and let the brownies cool in the pan.
- As soon as you take the brownies out of the oven, get busy with the hot toffee-flavored topping.
In a medium saucepan, combine the brown sugar, butter, and corn syrup and bring to a boil over medium-high heat, stirring occasionally. Reduce the heat to medium to maintain a steady simmer and cook, without stirring, until the sugar is completely dissolved, about 2 minutes. Carefully pour in the heavy cream (it may splatter slightly) and cook until thickened, 5 to 8 minutes. Remove from heat and stir in the nuts. Let cool until the sauce is thickened but still pourable, about 20 minutes. - Pour the topping over the brownies and let them set for 1 hour. Sprinkle with sea salt, if desired. Serve with ice cream.
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