Get ready friends. I finally did it. I made a skillet brownie. A fudgy chocolate caramel skillet brownie. With homemade caramel sauce.
Otherwise known as the “pazookie”, the best thing about a skillet brownie is it’s meant to be eaten immediately after cooking straight out of the pan. Yup! Straight out of the pan. Make sure to top it with scoops of ice cream and drizzles of your favorite sauce because it gets all melty and ooey gooey aka DE-licious.
Also, it’ll serve an army! No plates, just a bunch of spoons, throw it on the table and let your entire dinner party go to town. You can also easily halve or quarter the recipe for a date night dessert or a single serving for those nights when you just need a bite of chocolate. Just make sure you’ve got some smaller, oven proof skillet or baking dishes available!
For this particular skillet brownie, I added a layer of fresh made caramel sauce in the middle. Makes for a ridiculously moist, gooey yet totally cooked brownie with all the extra flavor. My faaaavorite. You can even make it a double chocolate salted caramel skillet brownie if you wanted!
Or go crazy and sprinkle it with sprinkles, top it with whipped cream, make it all your own!
Honestly this fudgy chocolate caramel skillet brownie is one of my all time favorite desserts. Super moist, totally cooked, and eaten right out of the pan still piping hot? Who could say no??Print
For the Brownie
- 1 cup (2 sticks) butter, melted
- 1 cup dark brown sugar
- 1 cup granulated sugar
- 4 large eggs
- 1 ½ tsp vanilla extract
- 1 tsp salt
- 1 ½ cups flour
- ½ cup cocoa powder
- 1 cup chocolate chips
For the Caramel Sauce
- 1 cup white sugar
- 6 tablespoons butter
- ½ cup heavy whipping cream
- ½ teaspoon vanilla extract
Make the Caramel Sauce
- Wipe a heavy bottomed medium sized sauce pot clean of all impurities (bits of dust, etc.). Add white sugar in an even layer and cook over medium heat, stirring frequently with a heat resistant spoon while it melts.
- When the sugar is completely caramelized, quickly whisk in the butter until completely dissolved. Be careful as it will bubble up!
- Remove from heat and pour in the cream, quickly whisking until smooth. Again, be careful as it will bubble up.
- Add vanilla extract and whisk together until smooth. Set aside to cool, stirring occasionally.
Make the Skillet Brownie
- Preheat oven to 350˚F. Grease a large oven safe skillet (I used a lodge cast iron skillet).
- In a large mixing bowl, whisk together butter, eggs, sugars, salt and vanilla extract.
- Fold in flour and cocoa powder until just combined.
- Fold in ¾ cup of the chocolate chips into the mixture until just combined.
- Pour half of the mixture into the prepared skillet. Drizzle a layer of caramel on top. Pour remaining mixture over the caramel layer. If the caramel mixes in with the batter a little bit or seeps out the edge, no worries! That's the beauty of eating the brownie out of the skillet it was cooked in.
- Sprinkle the top with the remaining ¼ cup of chocolate chips.
- Bake for 30 minutes until middle is set and a toothpick comes out clean.
- Let cool for 5 minutes. Serve warm with several ice cream scoops and drizzles of remaining caramel sauce.