Chocolate-Butterscotch Mini-Skillet Brownies

Chocolate-Butterscotch Mini-Skillet BrowniesAnything tasting like butterscotch is the latest obsession of my taste buds. Put some pecan and chocolate into the equation and, baby, I’m sold! Now, bake that goodness into a gooey brownie in a cast-iron skillet and it really, REALLY, cannot get any better than that.

Chocolate-Butterscotch Mini-Skillet BrowniesChocolate-Butterscotch Mini-Skillet BrowniesChocolate-Butterscotch Mini-Skillet BrowniesSkillet Brownie-5

Chocolate-Butterscotch Mini-Skillet Brownies
Recipe type: Dessert
Cuisine: American
Serves: 8
  • ½ cup + 1 tbsp unsalted butter
  • 2 oz unsweetened chocolate, chopped
  • 1 cup firmly packed brown sugar
  • 3 eggs
  • ½ tbsp vanilla extract
  • ⅛ tsp sea salt
  • 1 cup flour
  • ½ cup butterscotch morsels
  • ½ cup semi-sweet chocolate morsels
  • ½ cup toasted pecans, chopped
  1. Preheat oven to 350 degrees F. Divide a tablespoon of butter between two 6.5-inch cast iron skillets. Place skillets in oven and preheat.
  2. In a small saucepan, melt the remaining ½ cup of butter and unsweetened chocolate over medium-low heat, stirring until smooth. Remove from heat and let cool slightly.
  3. In a bowl of a standing mixer with a paddle attachment combine brown sugar, eggs, vanilla and salt, and beat on medium-high speed until creamy and pale. Reduce speed to medium-low and gradually add the flour. Miix until just combines.
  4. Stir in melted chocolate mixture until smooth. Add both kinds of morsels and pecans to the batter and mix to incorporate using a wooden spatula.
  5. Using padded oven mitts, carefully take the skillets out of the hot oven and swirl around melted butter to coat. Evenly divide the batter between two skillets, return to the oven and bake for 30-35 minutes, or until the center is set.
  6. When done, take out of the oven and let cool to room temperature before serving.

Chocolate-Butterscotch Mini-Skillet Brownies

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