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Iron Skillet Brownies Recipe by Paula Deen

Easy Level
60 MIN 10 Prep + 50 Cook
Servings
$ /Serving
Print
Easy Level
60 MIN 10 Prep + 50 Cook
8 Servings
$ /Serving

Iron Skillet Brownies Recipe by Paula Deen

Easy Level
60 MIN 10 Prep + 50 Cook
8 Servings
$ /Serving

Ingredients

  • 1 cup butter, divided, plus more for pie plate
  • 2 (1 oz) squares unsweetened chocolate
  • 1 cup sugar
  • 1 tablespoon plus 1 teaspoon vanilla extract, divided
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 cup pecans, chopped
  • 7 oz marshmallow cream
  • 3 1/2 cups confectioner's sugar
  • 2 tablespoons milk
  • whipped cream or ice cream, for serving

Preparation

Preheat oven to 325°. Butter a circular pie plate.

 

Melt chocolate and 1/2 cup butter in an iron skillet over medium heat; stir to prevent scorching. Remove from heat when melted. Whisk in sugar, 1 tablespoon vanilla, flour and salt. In a small bowl, whisk the eggs together and add a little hot brownie mixture. This will temper the eggs and not cook them, when they go into the skillet. Pour eggs into skillet along with the pecans. Mix well. Pour into prepared pie plate. Bake in the preheated oven for 40 minutes. Let cool and frost. Cut into squares, top with whipped cream or ice cream and serve.

 

Marshmallow Cream Frosting:

Beat marshmallow cream, 1/2 cup softened butter, 1 teaspoon vanilla, confectioner's sugar and milk together in a large bowl until well combined.

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