Family-Style Skillet Brownie Sundae with Salted Caramel Pecan Sauce

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Family-Style Brownie Skillet Sundae

Not sure where I found this recipe, but I used the original version as part of a Cast Iron Cookin’ class at The Cook’s Nook in McPherson, KS, then got the idea of turning it into a family-style sundae for Valentine’s Day.  You could also  make these as individual sundaes by baking the brownies in the mini Lodge skillets that are available for purchase – super cute.  #Lodge #CastIron #Hershey #Ghiradelli #Kansas #KsFarmBureau

**This recipe was featured on Chef Alli’s Farm Fresh Kitchen as part of WIBW 13 News This Morning, Feb. 2015.  Special thanks to the farmers and ranchers of Kansas Farm Bureau who make this possible!

1 1/3 cups packed brown sugar

1 cup all-purpose flour

½ cup Hershey’s unsweetened cocoa powder

2 tsp. instant coffee crystals, I prefer Medaglia D’Oro (usually found in the Hispanic aisle at the grocer)

¾ tsp. baking soda

¾ tsp. kosher salt

1 cup coarsely chopped toasted pecans

¼ cup unsalted butter

½ cup packed brown sugar

½ cup whipping cream

6 Tbs. unsalted butter, melted

4 eggs, lightly beaten

¼ cup whipping cream

6 oz. Ghiradelli dark chocolate, coarsely chopped

Vanilla ice cream, for serving

Caramel ice cream topping, for serving

Chocolate syrup, for serving

Whipped cream, for serving

Sprinkles, for serving

In a medium mixing bowl, combine 1 1/3 cups brown sugar, flour, cocoa powder, coffee crystals, baking soda, and salt; set aside.

Heat a 10” cast iron skillet over medium high heat; add pecans and cook, stirring often, until lightly toasted and fragrant.  Add ¼ cup butter to the skillet, stirring until melted, then add ½ cup brown sugar to the skillet.

Cook and stir until mixture bubbles and brown sugar begins to melt. Remove skillet from heat and slowly add ½ cup cream to skillet.  Return skillet to heat and stir until all ingredients are combined and sugar is melted; set aside.

Add 6 Tbs. melted butter, eggs, and ¼ cup cream to the prepared cocoa mixture and stir to combine.  Fold in chopped dark chocolate, then carefully spoon batter over nut mixture in skillet.

Place skillet onto a large jelly roll pan and bake, uncovered, on center rack of preheated 325 degree F. oven for 30-35 minutes, or until just set.  Remove from oven and cool slightly.

Serve family-style with your kids, topped with scoops of ice cream, drizzled with caramel and chocolate, garnished with whipped cream and sprinkled with all the sprinkles they want!

Ryan Flickner, Kansas Farm Bureau, joins Chef Alli's Farm Fresh Kitchen on WIBW 13 News This Morning with Chris Fisher, Feb. 2015.

Ryan Flickner, Kansas Farm Bureau, joins Chef Alli’s Farm Fresh Kitchen on WIBW 13 News This Morning with Chris Fisher, Feb. 2015.

Now You’re Cookin’,
Chef Alli

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Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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