Toffee-Pecan Skillet Brownies
FOR THE BROWNIES
1 1/2 sticks (12 TB.) unsalted butter, plus more for the pan
8 oz. bittersweet chocolate, chopped
1 cup packed dark brown sugar
1/4 cup granulated sugar
4 large eggs
2 tsp. pure vanilla extract
1 cup all-purpose flour
3/4 tsp. kosher salt
1 cup finely chopped pecans
FOR THE TOPPING
1 cup packed dark brown sugar
1 stick unsalted butter
2 TB. dark corn syrup
3/4 cup heavy cream
1/4 cup finely chopped pecans
Flaky sea salt, for topping (optional)
1. Make the brownies: Preheat the oven to 325F. Butter a 10" cast-iron skillet. Combine the butter and chocolate in a medium saucepan over medium heat. Cook, stirring, until melted and smooth, about 3 minutes. Remove from the heat and stir in both sugars until dissolved. Whisk in the eggs, one at a time, until smooth and glossy, then whisk in the vanilla. Whisk in the flour and salt until combined, then whisk in the pecans. Spread the batter evenly in the prepared skillet.
2. Transfer the skillet to the oven and bake until the brownies are slightly cracked on top and a toothpick inserted in center comes out mostly clean, 35 to 40 minutes. Transfer to a rack and let the brownies cool in the skillet.
3. As soon as the brownies come out of the oven, make the toffee topping: Combine the brown sugar, butter and corn syrup in a medium sauce pan over medium-high heat and bring to a boil, stirring occasionally. Reduce the heat to medim 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 might boil up slightly) and simmer until thickened, 5 to 8 minutes. Remove from the heat and stir in the pecans. Let cool until thickened but still pourable, about 20 minutes.
4. Pour the topping on the brownies and let set, 1 hour. Sprinkle with flaky sea salt, if using. Serve with ice cream. Serves 8 to 10
Source: Food Network mag. Jan/Feb 2020
FOR THE BROWNIES
1 1/2 sticks (12 TB.) unsalted butter, plus more for the pan
8 oz. bittersweet chocolate, chopped
1 cup packed dark brown sugar
1/4 cup granulated sugar
4 large eggs
2 tsp. pure vanilla extract
1 cup all-purpose flour
3/4 tsp. kosher salt
1 cup finely chopped pecans
FOR THE TOPPING
1 cup packed dark brown sugar
1 stick unsalted butter
2 TB. dark corn syrup
3/4 cup heavy cream
1/4 cup finely chopped pecans
Flaky sea salt, for topping (optional)
1. Make the brownies: Preheat the oven to 325F. Butter a 10" cast-iron skillet. Combine the butter and chocolate in a medium saucepan over medium heat. Cook, stirring, until melted and smooth, about 3 minutes. Remove from the heat and stir in both sugars until dissolved. Whisk in the eggs, one at a time, until smooth and glossy, then whisk in the vanilla. Whisk in the flour and salt until combined, then whisk in the pecans. Spread the batter evenly in the prepared skillet.
2. Transfer the skillet to the oven and bake until the brownies are slightly cracked on top and a toothpick inserted in center comes out mostly clean, 35 to 40 minutes. Transfer to a rack and let the brownies cool in the skillet.
3. As soon as the brownies come out of the oven, make the toffee topping: Combine the brown sugar, butter and corn syrup in a medium sauce pan over medium-high heat and bring to a boil, stirring occasionally. Reduce the heat to medim 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 might boil up slightly) and simmer until thickened, 5 to 8 minutes. Remove from the heat and stir in the pecans. Let cool until thickened but still pourable, about 20 minutes.
4. Pour the topping on the brownies and let set, 1 hour. Sprinkle with flaky sea salt, if using. Serve with ice cream. Serves 8 to 10
Source: Food Network mag. Jan/Feb 2020