I believe my heart sunk right into this skillet's fudgy middle even before it was cool enough to cut a square. These are brownies that satisfy like no other; they're intensely chocolatey, chewy yet still fudgy, and made even more decadent with swirls of gooey caramel sauce and a healthy sprinkle of flaky sea salt.
Bake them when you want to make a friend smile, or simply when you discover that pint of vanilla ice cream that got pushed to the back of your freezer.
One-Bowl Caramel Skillet Brownies: Watch the Video
The Power of a Swirl
What puts these brownies over the top isn't the generous amount of bittersweet chocolate in the recipe (although that definitely doesn't hurt) — it's the extras. Store-bought caramel sauce is swirled into the batter before the skillet heads into the oven, which bakes up into sweet, sticky pockets that are like little treasures discovered among the chocolatey bites. The bit of flaky sea salt that's sprinkled over the brownies adds a surprise element too, balancing the sweet treat and effortlessly making it feel just a touch more fancy (but no less cozy and comforting).
One-Bowl Caramel Skillet Brownies
Makes 15 to 20
bittersweet chocolate (60 to 70% cacao), finely chopped
(1/2 cup) unsalted butter, cut into small cubes
fine salt or 1/2 teaspoon kosher salt
2 heaping tablespoons
good-quality caramel sauce
flaky sea salt
Arrange a rack in the middle of the oven and heat to 350°F. Place the chocolate in a large bowl.
Melt the butter in an 8- or 9-inch cast iron skillet over medium heat. Pour the melted butter over the chocolate, leaving a film of butter on the pan. Set the pan aside. Let the mixture sit for a minute, then stir to evenly combine — the chocolate should be melted and the mixture should be smooth.
Add the sugar and whisk to combine. Whisk in the eggs, one at a time, followed by the vanilla. Whisk vigorously for about 1 minute. Stir in the flour and salt.
Transfer the batter to the skillet and spread into an even layer. Drop dollops of the caramel sauce all over the top. Using a butter knife, gently swirl the caramel sauce into the batter, running the knife lengthwise and crosswise. Sprinkle the top evenly with the flaky sea salt.
Bake until a tester inserted in the center comes out with just a few crumbs, 25 to 30 minutes. The edges should look firm and well-baked, the center should be moist but not gooey, and the caramel sauce should be bubbling.
Cool completely in the skillet on a wire rack. Cut into squares and serve.
Storage: Brownies will keep well stored in an airtight container at room temperature for up to 4 days.