Salted Caramel Skillet Brownie: the fudgiest brownie laden with homemade salted caramel and baked in a caste iron pan!

Salted Caramel Skillet Brownie: the fudgiest brownie laden with homemade salted caramel and baked in a caste iron pan!

If I could be friends with any day of the week, it would be Friday. He’s (she’s?) optimistic, forward-thinking, and always ready for a good time. But he’s also a hard worker, putting in his hours before taking relaxation time.

Friday wears t-shirts and jeans, likes happy hour, and takes weekend getaways. And Friday LOVES brownies. Friday and brownies are, in fact, bffs.

Because, dropping this metaphor, what could be better than making brownies on a Friday, knowing all you have for the next two days is total enjoyment? Not much, friends. Not much. 

Salted Caramel Skillet Brownie: the fudgiest brownie laden with homemade salted caramel and baked in a caste iron pan!

And these Salted Caramel Skillet Brownies do not disappoint. As I was eating them last night, I looked up at my mom and said “these may be the best brownies I’ve ever had.” Then today she said “Sarah, those were the best brownies I’ve ever had.” Guys, they’re soooo good!

The brownie is my fudgiest brownie recipe, and the salted caramel is out-of-this-world delicious. And being baked in a skillet, they develop this amazing crust that you otherwise wouldn’t get with a normal brownie pan. Topped with more flaked sea salt and you’ve got yourself one serious brownie.

Salted Caramel Skillet Brownie: the fudgiest brownie laden with homemade salted caramel and baked in a caste iron pan!

Best yet? Since it’s in a skillet, you can nibble away at however much you want. None of this even squares business where if you cut a little slice out of one everyone can tell.

Salted Caramel Skillet Brownie: the fudgiest brownie laden with homemade salted caramel and baked in a caste iron pan!

Hope you all have wonderful weekends. We’re headed out to my sister’s graduation in upstate New York. Follow along on:

Facebook | Instagram | Pinterest | Twitter | BlogLovin’

XO!

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Salted Caramel Skillet Brownie

Salted Caramel Skillet Brownie: the fudgiest brownie laden with homemade salted caramel and baked in a caste iron pan!
  • Author: Sarah Fennel
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
Scale

Ingredients

For the salted caramel

  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter, room temp, cut into tablespoons
  • ½ cup heavy cream, room temp
  • 1 to teaspoons sea salt (I used a finely-crushed pink Himalayan sea salt and it was fantastic!)

For the brownies

  • 12 tablespoons unsalted butter
  • 1½ cups sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • ¾ cup cocoa powder
  • ½ cup all-purpose flour
  • flaked sea salt, for garnish

Instructions

Make the caramel

  1. In a medium saucepan, heat the sugar on medium-high heat for about 5 minutes. Use a spatula to occasionally stir the sugar, getting to the bottom of the pan. At first the sugar will be lumpy, but will soon melt and start turning a brownish color. Don’t stir too often, just enough to keep everything evenly cooking.
  2. After 5 minutes, the sugar should become fully melted. Once it becomes a dark amber hue, remove from heat immediately and stir in butter. The mixture will violently bubble. You’re doing it right.
  3. Use your spatula to stir the butter and sugar until they melt together completely. This can take 1-2 minutes.
  4. Next, pour in the heavy cream and sea salt. You can use 1 to 1½ teaspoons, depending on how much saltiness you like. Use your spatula to stir until everything is combined. Place back on the stove for about 30 seconds, stirring the whole time. Remove from heat and allow to cool for 15 minutes.

Make the brownies

  1. While the caramel is cooling, preheat oven to 350°F. Heavily grease a large skillet with butter and set aside.
  2. In a microwave-safe mixing bowl, melt the butter. Stir in sugar, eggs, vanilla extract, and salt. Once combined, fold in cocoa powder and flour.
  3. Pour a little over half the brownie batter into the baking dish, spreading evenly to the edges. Pour 1/2 of a cup salted caramel over the brownie batter, spreading evenly but not quite to the edges. Spoon the rest of the brownie batter over the top, sealing as much of the caramel in as you can! If a little pops out, that’s OK.
  4. Bake for 30 minutes. Remove from oven and allow to cool for 20 minutes before drizzling with more caramel (use your discretion, you don’t need to use it all up) and topping with flaked sea salt!

 

51 comments

Avatar
Jenna
Reply

Yes brownies are perfect for Fridays!! Full of promise for relaxation and fun for the weekend to come! This brownie looks awesome 🙂

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Thank you Jenna! Hope you have a great weekend.

Avatar
Jocelyn (Grandbaby cakes)
Reply

This is just sensational. That cast iron skillet is the vehicle for supreme chocolate perfection! I am in love!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Now I wish to bake EVERYTHING in a caste iron skillet. It’s a problem.

Avatar
Maheen
Reply

Hahaha true!!! One can just scoop out all goodness scratchingly!

Avatar
mira
Reply

Love Fridays! And these brownies are just perfect for the weekend! Pinning!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Thanks Mira!

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Alice @ Hip Foodie Mom
Reply

Fridays and brownies totally BFFs. Word. Love this skillet brownie!

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Traci | Vanilla And Bean
Reply

Why does a skillet seem to make everything taste better? So if these are better than the other brownies you’ve made… I’ll have to give em a go! I love the added crustiness too.. I’m an edge brownie eater! Thank you for this, Sarah! 😀

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

TRACI THEY ARE. It’s the crust. (secret: same brownie recipe as the other salted caramel ones 😉 )

Avatar
Jennifer @ Seasons and Suppers
Reply

These are fabulous Sarah, and I wholeheartedly agree that a cast-iron skillet cooks like no other! Perfect way to celebrate Friday 🙂

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

And a happy Friday to you, Jennifer!

Avatar
Medha @ Whisk & Shout
Reply

Ugh I neeed some brownies in my life stat! These look delicious and that caramel and flaky sea slt is to die for. Pinning 🙂

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Thanks Medha! You’re welcome to my brownie parties any time 🙂

Avatar
Beeta @ Mon Petit Four
Reply

Oooh, Sarah, these photos are SO very tempting! I seriously need these brownies in my life. Because you’re right…brownies and Fridays are totally BFFs, and I want in on that friendship!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Right? I’m like guys, can I come join you?

Avatar
Mary Ann @ the beach house kitchen
Reply

Yes Sarah, Friday would be the perfect friend!! Love these brownies! Have fun at your sister’s graduation!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Thank you Mary Ann! It was a beautiful weekend. Glad to be back in my own bed, though!

Avatar
Kelly - Life Made Sweeter
Reply

Love this skillet brownie! Not having to cut out even squares sounds perfect! Fridays and brownies are totally BFFs!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Right? Just keep on scooping brownie to your heart’s content.

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Joan Hayes
Reply

Sarah, this skillet brownie looks absolutely to die for! This is so my kinda treat! Well done!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Thank you Joan!!

Avatar
Renee @ Awesome on 20
Reply

I’m so into Fridays, and I’m so into these brownies. We’re getting up early on Saturday to watch Eurovision. I think these may get me out of bed.

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Heck yes!! What a great idea, Renee 🙂

Avatar
Joanne
Reply

FUDGY CHOCOLATE and SALTED CARAMEL. You’re right…nothing could be better.

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Seriously. That is the ultimate right thurr.

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Maureen
Reply

The salted caramel is just amazing! This brownie is just so fudgy and perfect. It is so mouthwatering. I need to have a taste of it now. This is just so great!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Why thanks! Wish I could load you up a big piece!

Avatar
Maheen
Reply

Hello,
I love salted caramel and brownie . Made it yesterday for a friend’s birthday, it was a hit! Loved and indulged by all. But now it’s finished and I miss it. Guess I need to make it again and again so I can dig in a bit every evening in Ramadan. Super yummy! Thank you Broma for sharing !

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Thank you so much for the comment Maheen! SO glad people enjoyed them. I wouldn’t fault you for making them again 🙂

Avatar
Jody
Reply

What size skillet did you make this in?

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Hi Jody! Mine is a 9 inch skillet.

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

I used a 8 inch skillet and they came out perfectly!

Avatar
Alicia
Reply

Hi, there! This skillet brownie looks incredible:) But, I have both 10″ and 12″ skillets—which one did you use?
Thanks!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Hi Alicia! I used a 10 inch skillet. That produces a thicker, fudgier brownie 🙂

Avatar
Sarah
Reply

Hi Sarah

I am really struggling with the caramel sauce. I’m on my third batch and it still doesn’t look quite right. The first batch looked perfect but tasted burnt, the second batch the butter and sugar would t combine, the third I made sure the butter was soft and the cream was a room temp and the sugar wouldn’t completely melt even though it is an amber colour so I mixed in the butter anyways and then the cream, now there are even larger lumps in the sauce. SOS I really don’t wanna used store bought caramel but I’m getting so frustrated trying to make it from scratch.

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Hi Sarah! Sorry to hear it’s been a frustrating process. I would make sure that you’re cooking the sugar over a medium (not high) heat. The butter and sugar may not combine int he beginning of stirring, which is OK, but it absolutely should eventually. Since this is a standard caramel mixture and I’ve made it over a dozen times, I’m wondering if there is something off with either your ingredients or your pan. My guess is the pan, but I would try experimenting with both. You can also look online to see how to make caramel– this may help you to understand exactly when the sugar is done.

Hope all this helps, and happy baking!

Avatar
JRahman
Reply

These are just wowsome!!! I am in love 🙂

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Yes, it will!

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