Nothing is better than a skillet brownie recipe that bakes on a puddle of caramel and toasted walnuts or pecans. These sticky, wickedly delicious are irresistible hot from the skillet. We spoon them straight into bowls and top with ice cream! Or, if you have more self-control, you can let them rest for an hour and cut into bars to serve later.

Skillet brownie

2 cups chopped walnuts or pecans
1 cup caramel sauce (see Note)
4 ounces unsweetened chocolate, chopped
1 cup (2 sticks) unsalted butter
2 cups sugar
4 large eggs, lightly beaten
1 teaspoon vanilla extract
½ cup all-purpose flour
½ teaspoon salt

1. Preheat the oven to 325 degrees F. Scatter the nuts in a 12-inch pan and place in the oven to lightly toast the nuts while the oven preheats, 6 to 8 minutes. Remove from the oven and pour the caramel sauce over the nuts. Set the skillet aside.

2. Combine the chocolate and butter in a large, heavy saucepan. Cook over low heat, stirring, until the chocolate and butter melt, 4 to 5 minutes. Remove the pan from the heat and stir in the sugar. Add the eggs and vanilla and stir to combine well. Add the flour and salt. Stir just to combine. Pour the batter over the nuts and caramel.

3. Place in the oven and bake until a toothpick inserted in the center comes out with moist, fudgy crumbs, 35 to 40 minutes. Place the pan on a rack to cool completely, about 1 hour. Cut into bars or squares and serve.

Any good jarred caramel sauce works here. I like the one from Trader Joe’s.


One of the first cast-iron cooking pots was a three-footed round-bottomed iron pot designed to cook over a fire. These pots and pans became known as spiders because of their long legs. When indoor kitchen stoves arrived in the late eighteenth to mid-nineteenth centuries, the shape of the round-bottomed pots changed to flat-bottomed pans and skillets that fit snugly on stoves.

The derivation of the word is unclear—it’s likely either Old Norse for “bucket” or Middle French for “a little dish.”


Artizen Essential Oils

Artizen Essential Oils