Toffee Pecan Skillet Brownies Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Heat the butter, 4 ounces of the chocolate chips and the unsweetened chocolate together in a medium heatproof bowl set over simmering water just until the chocolate melts. Remove the bowl from the heat and allow to cool for 15 minutes. In a large bowl, stir (do not beat) together the eggs, coffee powder, vanilla and sugar. Stir the chocolate mixture into the egg mixture and set aside to cool to room temperature.
• In a medium bowl, sift together 1/4 cup of the flour, the baking powder and salt and stir it into the chocolate mixture. Toss the remaining 1/2 cup of chocolate chips and one tablespoon of flour together in a medium bowl and stir them into the chocolate mixture. Spoon the mixture into 4 individual cast-iron skillets (see note at left) and place them on a sheet pan. Bake for 22 minutes exactly. Don't overbake! A toothpick inserted in the center will not come out clean. Serve warm with a scoop of ice cream.

Steps:

• Preheat the oven to 350 degrees. Melt the butter, 4 ounces of chocolate chips, and the unsweetened chocolate together in a medium bowl set over simmering water. Set aside for 15 minutes. In a large bowl, stir (do not beat) together the eggs, coffee, vanilla and sugar. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature. In a medium bowl, sift together 1/4 cup of the flour, the baking powder and salt and add to the chocolate mixture. Toss together the remaining 1/2 cup of chocolate chips and one tablespoon of flour in a medium bowl and add them to the chocolate mixture. Spoon the mixture into five 3 1/2 inch cast iron skillets and place them on a sheet pan. Bake for 25 minutes. Don't over bake! Serve warm with a scoop of ice cream on top.

Steps:

• Preheat the oven to 350 degrees F. Coat a 10-inch cast-iron skillet with nonstick cooking spray.
• Whisk together the flour, cocoa powder and salt in a medium bowl.
• Stir together the melted butter, brown sugar, granulated sugar and espresso in a large bowl. Gradually add the eggs and vanilla to the large bowl, stirring until combined. Add the flour mixture and stir just until smooth. Fold in the chocolate chips and toffee bits. Pour the batter into the prepared skillet.
• Bake until the edges are firm and the brownies are set, 40 to 45 minutes. Remove the skillet from the oven. Let cool slightly. Top with scoops of vanilla ice cream and drizzle with caramel and hot fudge sauce. Serve immediately.

Steps:

• Make the brownies: Preheat the oven to 325˚. Butter a 10-inch 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 kosher salt until combined, then whisk in the pecans. Spread the batter evenly in the prepared skillet.
• Transfer the skillet to the oven and bake until the brownies are slightly cracked on top and a toothpick inserted into the center comes out mostly clean, 35 to 40 minutes. Transfer to a rack and let the brownies cool in the skillet.
• 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 saucepan over medium-high heat and bring to a boil, stirring occasionally. Reduce the heat to medium 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.
• Pour the topping on the brownies and let set, 1 hour. Sprinkle with flaky sea salt, if using. Serve with ice cream.