Sharing a seriously fun love for food

Skillet Blonde Brownies

Skillet Blonde Brownies

I have my Mom’s cast iron skillets and also some that belonged to my Grandmother. There have been hundreds of dishes cooked in those skillets, from steaks to fried chicken to cornbread. Truthfully, I cherish those as much as the china I inherited from both these ladies.

Lodge Cast Iron has been around since the late 1800s. Baking in cast iron is nothing new but it is a pan we often skip over when making desserts. I was sorting through some of my Mom’s old recipes last week and I ran across this one for Blonde Brownies. Popular during the 60s and early 70s, my Mom and many of her friends frequently made these wonderful bar cookies.

There are many iterations of this recipe, some without the chocolate chips though I’m not sure why you would do such a thing. Brown sugar and butter with a splash of pure vanilla extract lend a caramel like taste to these brownies. Toasted pecans provide that wonderful extra layer of  flavor and crunch.

I baked this batch in 6-1/2” cast iron skillets. If your cast iron hasn’t been used a lot or hasn’t been seasoned, wipe the inside with shortening and add a coating of cooking spray.

This recipe fills five skillets this size. They can be served as individual portions but are large enough to share, if anyone is willing to do so!

Skillet Blonde Brownies

¾ cup butter

2-1/4 cups brown sugar

3 extra large eggs

2-3/4 cups all-purpose flour

2-1/2 teaspoons baking powder

½ teaspoon kosher salt

2 teaspoons pure vanilla extract

1 package dark chocolate chips

1 cup toasted chopped pecans

Combine the butter and brown sugar in a saucepan.

Cook over medium heat until the butter has melted and the brown sugar is combined, stirring until smooth.

Remove the pan from the heat and allow to cool slightly. Add eggs, one at a time mixing well after adding each one.

Combine the flour, the baking powder and kosher salt together.

Stir the flour into the butter and brown sugar mixture, mixing just until the flour is blended into the batter.

Add the vanilla extract. Stir in the chocolate chips and the toasted pecans.

Mix just until the chips and pecans are blended into the batter.

Divide the batter between five- 6-1/2” cast iron skillets, which have been sprayed well with cooking spray. You can also bake the brownies in a 9″x13″ baking dish.

Bake in a 350 degree oven for 20 minutes, or until lightly golden. Don’t over bake.

Serve warm or at room temperature. And a little ice cream doesn’t hurt!

One skillet brownie serves 2 to 4 people.

Skillet Blonde Brownies, courtesy of Preserving Good Stock

August 16, 2017
: Each skillet brownie serves 2 to 4.

There are many iterations of this recipe, some without the chocolate chips though I’m not sure why you who do such a thing. Brown sugar and butter with a splash of pure vanilla extract lend a caramel like flavor to these brownies. Toasted pecans provide a layer and crunch.

By:

Ingredients
  • ¾ cup butter
  • 2-1/4 cups brown sugar
  • 3 extra large eggs
  • 2-3/4 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 2 teaspoons vanilla extract
  • 1 package dark chocolate chips
  • 1 cup toasted chopped pecans
Directions
  • Step 1 Combine the butter and brown sugar in a saucepan, cook over medium heat until the butter has melted and the brown sugar is combined, stirring until smooth. Remove the pan from the heat and allow to cool slightly.
  • Step 2 Add eggs, one at a time mixing well after adding each.
  • Step 3 Combine the flour, the baking powder and kosher salt together. Stir into butter and brown sugar mixture, mixing just until the flour well blended.
  • Step 4 Add the vanilla extract.
  • Step 5 Stir in the chocolate chips and the toasted pecans. Mix just until the chips and pecans are blended into the batter.
  • Step 6 Divide the batter between five 6-1/2” cast iron skillets that have been sprayed well with cooking spray. Bake in a 350-degree oven for 20 minutes or until lightly golden. Don’t over bake.
  • Step 7 You can also bake the brownies in a 9” x 13” baking dish that has been lightly sprayed with a cooking spray.
  • Step 8 Serve warm or at room temperature.

 



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