Skillet Pecan and Chocolate Blondies

Topped with chocolate and pecans and served with ice cream, this indulgent treat is the ultimate way to round out a hearty meal.

Skillet Pecan and Chocolate Blondies
Yields: 1 (10-inch) Skillet
  • 1½ cups firmly packed light brown sugar
  • 1 cup unsalted butter, melted and slightly cooled
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 (4-ounce) bar bittersweet chocolate, chopped and divided
  • 1 cup chopped toasted pecans, divided
  • Vanilla ice cream, to serve
  1. Preheat oven to 325°. Spray a 10-inch cast-iron skillet with baking spray with flour.
  2. In a medium bowl, whisk together brown sugar and melted butter until smooth. Whisk in eggs and vanilla.
  3. In a large bowl, whisk together flour, baking powder, and salt. Gradually add sugar mixture to flour mixture, stirring to combine. Stir in half of chocolate and ½ cup pecans. Spread batter into prepared pan.
  4. Bake until a wooden pick inserted near edge comes out clean, top is golden brown, and center is set, about 30 minutes. Sprinkle with remaining chocolate and remaining ½ cup pecans. Let cool for 1 hour on a wire rack. Serve with ice cream.