Not sure where I found this recipe, but I used the original version as part of a Cast Iron Cookin’ class at The Cook’s Nook in McPherson, KS, then got the idea of turning it into a family-style sundae for Valentine’s Day. You could also make these as individual sundaes by baking the brownies in the mini Lodge skillets that are available for purchase – super cute. #Lodge #CastIron #Hershey #Ghiradelli #Kansas #KsFarmBureau
**This recipe was featured on Chef Alli’s Farm Fresh Kitchen as part of WIBW 13 News This Morning, Feb. 2015. Special thanks to the farmers and ranchers of Kansas Farm Bureau who make this possible!
1 1/3 cups packed brown sugar
1 cup all-purpose flour
½ cup Hershey’s unsweetened cocoa powder
2 tsp. instant coffee crystals, I prefer Medaglia D’Oro (usually found in the Hispanic aisle at the grocer)
¾ tsp. baking soda
¾ tsp. kosher salt
1 cup coarsely chopped toasted pecans
¼ cup unsalted butter
½ cup packed brown sugar
½ cup whipping cream
6 Tbs. unsalted butter, melted
4 eggs, lightly beaten
¼ cup whipping cream
6 oz. Ghiradelli dark chocolate, coarsely chopped
Vanilla ice cream, for serving
Caramel ice cream topping, for serving
Chocolate syrup, for serving
Whipped cream, for serving
Sprinkles, for serving
In a medium mixing bowl, combine 1 1/3 cups brown sugar, flour, cocoa powder, coffee crystals, baking soda, and salt; set aside.
Heat a 10” cast iron skillet over medium high heat; add pecans and cook, stirring often, until lightly toasted and fragrant. Add ¼ cup butter to the skillet, stirring until melted, then add ½ cup brown sugar to the skillet.
Cook and stir until mixture bubbles and brown sugar begins to melt. Remove skillet from heat and slowly add ½ cup cream to skillet. Return skillet to heat and stir until all ingredients are combined and sugar is melted; set aside.
Add 6 Tbs. melted butter, eggs, and ¼ cup cream to the prepared cocoa mixture and stir to combine. Fold in chopped dark chocolate, then carefully spoon batter over nut mixture in skillet.
Place skillet onto a large jelly roll pan and bake, uncovered, on center rack of preheated 325 degree F. oven for 30-35 minutes, or until just set. Remove from oven and cool slightly.
Serve family-style with your kids, topped with scoops of ice cream, drizzled with caramel and chocolate, garnished with whipped cream and sprinkled with all the sprinkles they want!
Now You’re Cookin’,