Butterscotch and Caramel Cast Iron Skillet Brownies

Sometimes we can all use a little bit of butterscotch and perhaps a few drizzle of caramel in our lives, right?  Mix this together, along with a few other heartwarming ingredients and place it in a cast-iron skillet …My friends, you’ll have yourself a heart pouncing, whirlwind of a dessert in no time flat!

I just LOVE my cast iron skillet.  The one I have is a 10.5 inches, preseasoned, and ready to use skillet made by Old Mountain Cast Iron Cookware.  It was definitely a great, inexpensive investment and rather essential for any kitchen.  Cast iron skillet heats up evenly, retains the heat, and is more versatile than most types of cookware available.  This multipurpose skillet will fry, saute, grill, roast, stew, and bake–as you will soon experience with my chewy, ooey, gooey brownie recipe.


  • 1 cup baker’s fine sugar /or similar
  • 3 large organic/free-range (or similar) eggs
  • 1 cup organic, all-purpose flour
  • 1/2 cup natural, unsweetened cocoa powder
  • 1/2 teaspoon kosher salt
  • 4 tablespoons (1/2 stick) unsalted, organic butter
  • 1/4 cup organic, heavy cream
  • 8 ounces butterscotch chips (or any type of flavor chips you prefer; or coarsely chopped chocolate)


  1. Preheat oven to 350 degrees. In a large bowl, whisk together sugar and eggs. In another bowl, whisk together flour, cocoa, and salt.
  2. In a medium cast iron skillet, bring butter and cream to a simmer over medium heat. Add chocolate; reduce to medium-low. Cook, stirring constantly, until chocolate has melted, about 1 minute. Remove from heat, and let cool 5 minutes.
  3. Add chocolate mixture to sugar mixture, whisking until blended (reserve skillet). Fold in flour mixture. Pour batter into skillet.
  4. Using a small Ziploc plastic bag, place an ample (desired) amount of caramel sauce inside the bag–enough to cover entire top of brownie mixture.  Seal the bag to prevent spillage.
  5. Cut the corner of the bag, leaving 1/4-inch opening.  Using the full pouch, squeeze 4-5 lines of caramel over the batter.  Create caramel patterns (as pictured) by pulling knife/ or corner of spatula, as I have used, gently through the surface of batter and caramel in alternating directions.
  6. Bake until a toothpick inserted in center comes out clean, about 40 minutes. (for a gooey brownie, bake for about 35 minutes)
  7. Serve from skillet, warm or at room temperature…with chocolate syrup 😉

For an even more decadent treat, serve these decadent brownies with my homemade egg-less pistachio ice cream!  Bon Appétit…–gcc


  1. Yeah its great to have you back 🙂 and these look divine I love brownies. I’ve never tried baking with a skillet before, I really must give it a go one day. These do look very decedent and very moreish. By the way loving the new look of the blog 🙂

    1. Thank you Emma😊. You should definitely try this recipe …it was indeed a stuck-in-your-teeth kind of treat😉. And I must add that the cast iron skillet really made for a quaint rustic dessert!

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