When it comes to dessert, I consider brownies to be king.
You can do anything with a brownie. Add ice cream, frosting, chocolate syrup, caramel, nuts, cookies, candy, you name it. They can also be perfect just on their own because they’re sweet, full of chocolate, and offer plenty of chewing (yeah, I love to chew).
I love all brownies, and I’m excited to share this version of skillet brownies with you today. After testing this recipe a few times I finally hit the nail on the head and knew it immediately. There was nothing I could do to make it better because it hit all the high notes. Dense, rich brownies are mixed with chocolate chunks and baked in a cast iron skillet to maximize that corner crunch without sacrificing the gooey middle. Then they’re topped with a rich caramel sauce filled with salty, crunchy cashews. I’m not usually one for nuts in my brownies, but caramel cashews? Come on.
Because the cast iron will stay hot for a while after coming out of the oven, you definitely don’t want to over bake these babies. Aim for a gooey crumb clinging to a toothpick inserted in the center of the brownies to know when to take them out. The saltiness of your cashews can vary by brand and how close to the bottom of the can you are. Taste after adding the nuts and add more salt to taste if desired.
I’m sharing these brownies over on the Dixie Crystals website, so head over there for the full recipe!