Chocolate-Butterscotch Skillet Brownies

Baking these brownies in a preheated cast-iron skillet gives them a crunchy crust.

Chocolate-Butterscotch Skillet Brownies
Yield: 10 to 12 servings
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  1. 1 cup plus 2 tablespoons unsalted butter
  2. 4 ounces unsweetened chocolate, chopped
  3. 2 cups sugar
  4. 1½ cups firmly packed light brown sugar
  5. 5 large eggs
  6. 1 tablespoon vanilla extract
  7. 1⅔ cups all-purpose flour
  8. ⅛ teaspoon kosher salt
  9. 1 cup butterscotch morsels
  10. 1 cup semisweet chocolate morsels
  11. 1 cup toasted pecans, chopped
  12. Vanilla ice cream, to serve
  1. Preheat oven to 350°. In a 12-inch cast-iron skillet, place 2 tablespoons butter. Place skillet in oven to preheat.
  2. In a small saucepan, melt remaining 1 cup butter and unsweetened chocolate over medium-low heat, stirring until smooth. Let cool slightly.
  3. 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.
  4. Bake until center is set, 35 to 40 minutes. Let cool 30 minutes. Serve with ice cream.
Taste of the South


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