August 17, 2015 01:01 PM

Sally McKenney Quinn; Inset: Sharon Talbott

Baking enthusiast Sally McKenney Quinn is the author of the popular blog and cookbook Sally’s Baking Addiction as well as‘s newest food blogger. Check back each month for her latest easy-to-follow recipes! Warning: Don’t read when hungry.

There is nothing on this earth quite like a dense fudgy brownie. Unless, of course, you’re eating that brownie straight from the pan with a spoon. With caramel sauce. And chopped caramel candy bars. Now we’re talking!

Sally McKenney Quinn

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Sally McKenney Quinn

I love baking brownies in a skillet because you don’t necessarily have to wait for the brownies to cool before enjoying. Waiting for dessert to cool—what a drag, right? Well, a skillet brownie is designed to be eaten warm. I use one of my favorite homemade brownie batters for this skillet brownie. You’ll be surprised how quickly the batter comes together. Pure chocolate melted with butter is the base for this recipe. For extra chocolate flavor, I substitute a little cocoa powder for flour. Eggs make the brownie supremely moist while sifted sugar provides sweetness without a grainy texture. You understand why this is a favorite, right?!

There’s no wrong way to serve this skillet brownie. Scoop portions into bowls and top with ice cream, cut into wedges (as best you can!), or grab a few friends, a few spoons and go to town!

Sally McKenney Quinn

Sally’s Skillet Caramel Brownie
Serves: 6 to 8

Special Equipment
9 or 10-inch oven-safe skillet

10 tbsp. unsalted butter
8 oz. coarsely chopped quality semi-sweet chocolate
1 cup sifted granulated sugar
3 large eggs, at room temperature
1 tsp. vanilla extract
½ cup + 2 tbsp. all-purpose flour
2 tbsp. unsweetened cocoa powder
¼ tsp. salt
1 cup chopped caramel candy bars, such as Milky Way or Snickers

1. Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.

2. Adjust the oven rack to the lower third position and preheat oven to 350°F. Lightly grease the oven-safe skillet.

3. Stir the sifted sugar into the cooled chocolate/butter mixture. Stir in the eggs and vanilla until smooth and combined. Gently fold in the flour, cocoa powder, and salt. Once combined, fold in the chopped candy bars.

4. Pour the batter into the prepared skillet and bake for 30-32 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Do not overbake– the brownie will taste a little dry. Keep an eye on it after 28 minutes and use the toothpick test to see when it’s finished.

5. Allow the brownie to cool for 10 minutes before serving. Enjoy with vanilla ice cream and salted caramel sauce.

Prep time: 25 minutes
Total time: 1 hour, 15 minutes

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