Iron Skillet Brownies
By Paula Deen
- Prep time: 10 minutes
- Cook time: 10 minutes
- Servings: 10
- 1 cup divided, plus more for pie plate butter
- 2 (1 oz) squares unsweetened chocolate
- 1 cup sugar
- 1 tablespoon plus 1 teaspoon divided vanilla extract
- 1/4 cup all purpose flour
- 1/4 teaspoon salt
- 2 eggs
- 1 cup chopped pecans
- 7 oz marshmallow cream
- 3 1/2 cups confectioner's sugar
- 2 tablespoons milk
- whipped cream or for serving ice cream
Preheat oven to 325 °F. 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.