Toffee Pecan Brownies in a Skillet

Ingredients:

Brownie

• 165g butter + extra for greasing the pan
• 220 g dark chocolate, chopped
• 1 cup brown sugar
• 1/4 cup granulated sugar
• 4 large eggs
• 2 tsp vanilla extract
• 1 cup premium flour
• 3/4 teaspoon coarse salt
• 1 cup finely chopped pecans
• Sea salt flakes for sprinkling (optional)
• Creamy nut or vanilla ice cream, for serving

Filling

• 1 cup brown sugar
• 110 g unsalted butter
• 2 tablespoons dark corn syrup
• 3/4 cup heavy cream
• 1/4 cup finely chopped pecans

Preparation:

1. Preheat oven to 160°C. Grease a 25cm cast iron skillet.
2. Combine the butter and chocolate in a medium saucepan. Cook over medium heat, stirring, until the butter and chocolate are melted and the mixture is smooth, about 3 minutes. Remove from heat and stir in both types of sugar until completely dissolved. Beat in the eggs one at a time until fully incorporated, then add the vanilla extract. Stir in the flour and coarse salt until a smooth batter forms, then fold in the nuts. Spread the batter evenly in the prepared pan.
3. Place the pan in the oven and bake until the top of the brownies is slightly cracked and a toothpick inserted into the center comes out mostly clean, 35–40 minutes. Transfer to a wire rack and let the brownies cool in the pan.
4. As soon as you take the brownies out of the oven, get busy with the hot toffee-flavored topping.
   
   In a medium saucepan, combine the brown sugar, butter, and corn syrup and bring to a boil over medium-high heat, stirring occasionally. Reduce the heat to medium to maintain a steady simmer and cook, without stirring, until the sugar is completely dissolved, about 2 minutes. Carefully pour in the heavy cream (it may splatter slightly) and cook until thickened, 5 to 8 minutes. Remove from heat and stir in the nuts. Let cool until the sauce is thickened but still pourable, about 20 minutes.
5. Pour the topping over the brownies and let them set for 1 hour. Sprinkle with sea salt, if desired. Serve with ice cream.