Cast Iron Ancho Brownies With Salted Caramel Topping
From keni 13 years ago
- ~45 min to make
- Serves 12
A rich, deep, dark chocolate brownie gets a boost inside from a hint of powdered chilies and a decadent finish with the silky caramel topping. Baking it right in a cast iron pan just adds to the rustic romance of the lovely treat.
Ingredients
- Batch of your favorite dark chocolate fudgy style brownies(I use these Chewy dark chocolate Brownies) shopping list
- 1-2T ancho chili powder shopping list
- 11oz unwrapped caramels OR a bag of the caramel bits shopping list
- 1T fresh lemon juice shopping list
- medium grained sea salt(I used flakes... I recommend these if possible :) shopping list
How to make it
- Fold ancho powder into the brownie batter
- Pour into a well seasoned cast iron pan(if you're nervous about sticking,you can lightly spray it with cooking spray or olive oil spray)
- Bake per brownie directions making sure to take them out when toothpick is ALMOST clean. Do not over bake!
- Melt caramels in microwave with fresh lemon juice for 1-2 minutes.
- Stir well until completely melted.
- Pour warm(not HOT) caramel over cooling brownies
- Let set about 5 minutes, then sprinkle with the sea salt.
- Cut and serve immediately or let cool in pan.
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