What is better than a warm skillet brownie with ice cream? Nothing in my opinion! This salted caramel skillet brownie is just the thing you need. Add some swirls of gooey salted caramel and you have one deliciously cozy treat that would be so yummy on a cold winter night! Perfect for sharing!
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Ok, we just made it through yet another time change and now it’s dark waaaay too early in my opinion! It just makes me want to cozy up and eat a yummy dessert while watching Hallmark Christmas movies. Am I the only one?!
I love skillet desserts because you can eat them warm with two (or three or five) scoops of melty ice cream. The flavors just blend together so well and it turns into the perfectly gooey mix of chocolate and ice cream. So delicous!
How to Make a Salted Caramel Skillet Brownie
This salted caramel skillet brownie would be perfect for sharing. I think it’s such a fun treat for a Friday night! Whip this skillet of chocolatey goodness up and then get cozy on the couch with a fuzzy blanket and a good movie!
Here’s what you’ll need for this swirled salted caramel skillet brownie:
- Butter
- LOTS of dark chocolate – I like extra super dark chocolate
- Cocoa powder (you can find my all-time favorite here)
- Sugar
- Eggs
- Flour
- Salted Caramel Sauce (homemade recipe below or store-bought is fine too!)
- Vanilla bean ice cream (store-bought is totally acceptable, but you can make your own using this recipe!)
Cook this up in a cast iron skillet for that crunchy exterior and gooey, melty center. See? A super simple, extra yummy dessert for cozy nights in! So good.
For other chocolate lover’s recipes, check out these below!
- Coffee Caramel Sheet Cake with Chocolate Espresso Buttercream
- Dark Chocolate Mocha Muffins
- Chocolate Sour Cream Snack Cake
- Flourless Chocolate Cake with Espresso Whipped Cream
- Fudgy Coffee Stout Beer Brownies
As always, be sure to tag me in your photos on Instagram if you make my recipe or use #bucketsofyum in your photos! I love to see what you are baking.
Swirled Salted Caramel Skillet Brownie
Ingredients
For the Brownie
- 1 cup unsalted butter
- 1½ cups dark chocolate, roughly chopped (I like to use 75% cocoa or higher)
- ¾ cups unsweetened cocoa powder
- 2 cups granualted sugar
- 4 large eggs (room temperature)
- 1 cup all-purpose flour
- Salted Caramel Sauce
For the Salted Caramel Sauce
- 1 cup packed brown sugar
- 8 tbsp unsalted butter (cut into cubes)
- ½ cup heavy cream
- 1 – 1½ tsp sea salt or coarse salt
Instructions
For the Brownie
- Prepare the Salted Caramel Sauce (below). Preaheat oven to 350°F. Grease a 10-inch skillet with softened butter.
- In a small saucepan or in a double broiler, melt butter and chocolate over low to medium heat until melted and completely smooth.
- Remove from heat and add in sifted cocoa powder. Whisk together until smooth and shiny.
- Set aside to cool slightly.
- In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand mixer, beat the eggs and sugar together over medium-high speed until pale and creamy. Beaters should make a ribbon like-trail when you hold them over the bowl of the batter.
- Add in the melted chocolate mixture and stir until just combined. Do not overmix. Gently fold in the flour.
- Pour batter into the prepared skillet, using a spatula or a spoon to push to the edges.
- Using a knife, gently swirl the caramel sauce over the top of the batter. Add as much as you'd like!
- Bake for 25 – 30 minutes, or until the edges have set and the center is slightly under baked. Remove from the oven and cool on a wire rack until ready to serve. Top with lots of vanilla ice cream and enjoy!
For the Salted Caramel Sauce
- Combine brown sugar, butter, and heavy cream in a medium-sized saucepan over medium-low heat. Stir frequently until the butter is melted.
- Increase heat to medium-high and stir constantly until the mixture comes to a boil. Boil for 2 minutes, stirring constantly. Remove mixture from heat.
- Continue to stir so that the caramel doesn't burn and add in the sea salt. Stir until the caramel stops bubbling and the mixture is smooth. Allow caramel to cool.
Notes
- Leftover salted caramel can be stored in an airtight container in the refrigerator for up to 1 week.
- If you are feeling adventurous, you can make my homemade vanilla bean ice cream found in my Colorado Peach Cobbler Recipe!
