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Fudgy Salted Caramel Skillet Brownie

Fudgy salted caramel skillet brownie baked in a cast-iron pan with chocolatey swirls of gooey salted caramel. Expect crisp edges, a soft center, and a flaky sea salt finish.
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Prep Time 15 minutes
Cook Time 33 minutes
Cooling time 20 minutes
Total Time 1 hour 8 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Brownie
  • 0.5 cup unsalted butter
  • 6 oz semi-sweet chocolate, chopped
  • 0.75 cup granulated sugar
  • 0.5 cup light brown sugar, packed
  • 2 eggs
  • 1 tsp vanilla extract
  • 0.5 cup all-purpose flour
  • 0.25 cup unsweetened cocoa powder
  • 0.5 tsp salt
  • 0.5 cup semi-sweet chocolate chips
For the Caramel
  • 0.5 cup thick salted caramel sauce
  • 1 tsp flaky sea salt
Optional for Serving
  • Vanilla ice cream Optional
  • Extra caramel sauce Optional

Equipment

  • 1 cast iron skillet
  • 1 microwave

Method
 

Prep and bake
  1. Preheat the oven to 350°F, then lightly grease a 10-inch cast-iron skillet.
  2. Melt the butter and chopped chocolate together over low heat or in 20-second microwave intervals, stirring until smooth.
  3. Whisk the granulated sugar, brown sugar, eggs, and vanilla extract into the chocolate mixture until glossy.
  4. Fold in the all-purpose flour, cocoa powder, and salt until just combined, then stir in the semi-sweet chocolate chips.
  5. Spread half of the batter into the prepared skillet.
  6. Dollop half of the salted caramel over the batter, then gently swirl with a knife.
  7. Add the remaining brownie batter, then spoon the remaining caramel on top.
  8. Swirl lightly to create caramel ribbons, then bake for 28–34 minutes until the edges are set and the center remains slightly soft.
  9. Sprinkle the flaky sea salt over the warm brownie immediately after baking, then cool for 15–20 minutes before serving.
  10. Serve warm directly from the skillet with vanilla ice cream and an extra drizzle of salted caramel, if desired.

Notes

Pro tip: for the fudgy center, pull the skillet when a toothpick comes out with a few moist crumbs—overbaking makes it cakier. Store covered at room temperature up to 2 days or refrigerate up to 4 days; rewarm individual slices in short microwave bursts. Freezing is yes (up to 2 months), thaw overnight in the fridge. If you want a lower-sugar option, use a reduced-sugar caramel sauce and reduce the granulated sugar slightly to taste while keeping the bake time the same.