Puddles of salted caramel run throughout this brownie skillet. Fudgy, decadent and just right when you need real comfort, this is one to eat warm, topping it with lots of vanilla or caramel ice cream. The homemade salted caramel is what really elevates this and is easier to make than you might think!
Molten Salted Caramel Skillet Brownies
Fudgy, decadent and just right when you need real comfort, this is one to eat warm, topping it with lots of vanilla or caramel ice cream.
Equipment
- 1 cast iron skillet 8-inch
Ingredients
Salted Caramel
- ¾ cup granulated sugar
- 5 tbsp butter
- 6 tbsp double (heavy) cream
- 1 tsp sea salt flakes
Brownie
- ⅔ cup dark chocolate chopped
- 11 tbsp butter melted, plus extra for greasing
- ½ cup light brown sugar
- ½ cup granulated sugar
- 2 medium eggs
- 2 tsp vanilla extract
- ½ cup all-purpose flour
- 2 tbsp cocoa powder
- ⅔ cup milk chocolate coarsely chopped
- ⅔ cup soft caramels or caramel chocolates coarsely chopped
- vanilla ice cream to serve
Instructions
- Start by making the salted caramel. Put the sugar and 1 tablespoon of water in a saucepan over a medium heat. Stir it a little with a wooden spoon but avoid letting the sugar climb up the side of the pan. It might look clumpy and crystallised but stick with it. Once the sugar has turned amber in colour and is all melted, add the butter in one go and stir rapidly. It will froth a bit, so take care with this step! Cook for 1 minute, then stir in the cream and cook for a further minute. Remove from heat, add the salt flakes and set aside.
- Preheat the oven to 400°F and grease a 8-in cast iron skillet with butter.
- Melt the dark chocolate in the microwave in 20-second intervals, stirring regularly to make sure it doesn’t burn.
- In a large mixing bowl, with an electric handheld whisk, or in the bowl of a stand mixer fitted with the whisk attachment, whisk the melted butter and both sugars for 3–5 minutes until totally combined. Add the eggs, one at a time, mixing after each addition, then add the vanilla extract and mix again. Gradually add the cooled melted chocolate and mix to combine. Fold in the flour, cocoa powder and chopped chocolate and caramels into the wet mixture with a rubber spatula or wooden spoon until just combined.
- Transfer the batter into the skillet and bake in the oven for 25–27 minutes, until golden on top and with only the slightest wobble in the middle. Drizzle over the salted caramel, top with ice cream and serve immediately!
Notes
Tip: Store brownies by slicing them and keeping them in an airtight container for up to 4–5 days.
Tip: If you don’t have a cast-iron orovenproof skillet, use a cake pan and follow the same steps. A shallow pan is absolutely fine as the batter doesn’t puff up too much.
Tip: When making the caramel, if it continues to look too crystalline, add a little water and turn down the heat, letting the crystals melt.
