Salted Caramel Skillet Brownies

So, this is some serious stuff right here.  Hardcore fudgy brownies with a slightly crunchy salted caramel crust on top.  And, you get to bake them in a skillet.  Yes!  This is going to happen.

First, make a batch of salted caramel sauce.  Try not to eat it all with a spoon.  Well, at least save one cup of it because that's how much you need to make these brownies.  And maybe save a little more so you can drizzle it on top of the brownie sundaes you'll inevitably make.  Yay!

Ingredients (from Two Peas & their Pod, serves 12 or more):

2 sticks butter
2 1/4 cups sugar
1 1/4 cups cocoa
1 1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons vanilla
4 eggs
1 1/2 cups flour
1 cup bittersweet chocolate, roughly chopped, or chocolate chips
1 cup salted caramel sauce

Preheat the oven to 350.  Grease a 12-inch ovenproof skillet.

Melt the butter in a saucepan over medium heat.  Add the sugar and stir until the mixture smooths out.  Remove from heat and stir in the sugar, cocoa, salt, and baking powder.  Add the eggs and whisk until smooth.  Finally, add the flour and chocolate and stir just until combined.

Pour into the skillet.  Drizzle the salted caramel on top, and swirl it into the batter using a knife.  Bake for 30-40 minutes, or until a toothpick comes out with just a few crumbs.  My brownies took way longer, but I think I may have used a ten-inch skillet.  Who knows?  The tape measure was nowhere to be found.  The bottom line is that the brownies were eventually ready and very much worth the wait.

Serve in wedges with ice cream (I chose Haagen Daazs Dulce de Leche and highly recommend it) and more salted caramel sauce drizzled on top.  You won't regret this!