Baking these brownies in a preheated cast-iron skillet gives them a crunchy crust.
Chocolate-Butterscotch Skillet Brownies
Serves: 10 to 12 servings
- 1 cup plus 2 tablespoons unsalted butter
- 4 ounces unsweetened chocolate, chopped
- 2 cups sugar
- 1½ cups firmly packed light brown sugar
- 5 large eggs
- 1 tablespoon vanilla extract
- 1⅔ cups all-purpose flour
- ⅛ teaspoon kosher salt
- 1 cup butterscotch morsels
- 1 cup semisweet chocolate morsels
- 1 cup toasted pecans, chopped
- Vanilla ice cream, to serve
- Preheat oven to 350°. In a 12-inch cast-iron skillet, place 2 tablespoons butter. Place skillet in oven to preheat.
- In a small saucepan, melt remaining 1 cup butter and unsweetened chocolate over medium-low heat, stirring until smooth. Let cool slightly.
- In a large bowl, beat sugars, eggs, and vanilla at medium-high speed with a mixer until fluffy and pale. Reduce speed to medium-low; gradually beat in flour and salt until combined. Stir in melted chocolate mixture until smooth. Stir in butterscotch, chocolate morsels, and pecans. Carefully remove skillet from oven; spoon batter into skillet.
- Bake until center is set, 35 to 40 minutes. Let cool 30 minutes. Serve with ice cream.