Caramel Skillet Brownie
Put your leftover Halloween candy to good use with these caramel skillet brownies. Bonus points for adding ice cream!
- ¾ cup unsalted butter
- 2 cups white sugar
- ⅔ cup cocoa powder
- ½ teaspoon sea salt
- 1 tablespoon vanilla extract
- 3 large eggs
- ½ teaspoon baking powder
- 1 cup flour (can substitute with Bob's Red Mill Gluten Free 1 to 1 Baking Flour)
- ¾ cup leftover chocolate candies chopped
- ¼ cup caramel
- vanilla bean ice cream for serving
Preheat the oven to 350 °F.
In a medium sauce pan, melt the butter over medium high heat.
Add the sugar and cocoa powder once the butter is melted. Whisk to combine and remove from heat.
Add the salt, vanilla, and eggs and continuously whisk until the eggs are combined.
Add the baking powder and flour and continue to mix. Add in your chopped up leftover candy. Stir until incorporated.
Transfer to a greased 12 inch cast iron skillet. Drizzle the caramel on top, and drag a knife through the caramel to spread the caramel throughout the brownie.
Transfer to the oven and bake for 35 - 40 minutes until done. Once the brownie is removed from the oven, place additional candy pieces on top for presentation. Allow to cool for 1-2 hours before slicing and serving.
Serve with another drizzle of caramel and ice cream.
Calories: 365kcal | Carbohydrates: 54g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 170mg | Potassium: 148mg | Fiber: 2g | Sugar: 42g | Vitamin A: 439IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg