Most things are better when shared…except dessert. In this case, you can make an exception. This recipe is made for sharing. Deep, dark, and fudgy with a gooey pecan caramel bottom, these brownies are baked in an oven-proof skillet that's the perfect size to gather around. There are a few steps involved, but none are difficult and together, they are well worth the effort. The caramel comes together quickly in the pan while the chocolate melts and the batter is mixed. (You can keep the black beans a secret or boast about the health benefits of eating brownies.) Off it goes into the oven which gives you just enough time to get out the vanilla ice cream, grab the spoons, and give a holler down the hall. Place the skillet on a cutting board in a spot where everyone has an equal opportunity to dig in. It's so wrong that it's right but if the occasion warrants a more civil approach, serve big spoonfuls on individual plates topped with a scoop of ice cream.
Note: If you don't have an oven-proof skillet, make the caramel in a pan or pot and spread it on the bottom of a 9-inch by 13-inch parchment-lined baking pan. This recipe was not tested using a baking pan so the size is an estimate. You may need to adjust your baking time so check doneness after 20 minutes.
In a large mixing bowl, whisk together 1 ⅓ cup of the brown sugar, flour, cocoa powder, instant coffee, baking soda, baking powder, and salt. Set aside.
Heat skillet over medium heat. Add pecans and dry toast for a few minutes until they start to smell fragrant, 3 to 4 minutes. Be careful not to burn. Add the butter and let it melt. Stir in the remaining 1 cup of brown sugar. Stir and continue to cook while the sugar starts to bubble and melt, 3 to 4 minutes. Carefully add 1 cup of coconut milk and stir to combine. Continue to cook up to 5 minutes, while stirring, until the sugar is completely melted and a silky, amber caramel has been formed. Remove from heat. Spoon out about 1/2 cup of the pecan caramel and reserve for serving. Spread the remaining caramel evenly over the bottom of the skillet.
Preheat the oven to 325ºF. In a small pot, heat the remaining 1 ½ cups of coconut milk. Bring to a simmer then remove from heat and add the chocolate chips and vanilla. Gently stir until the chips are melted.
Place the black beans in a food processor. Add the melted chocolate chips. Purée for a minute or more until the mixture tastes smooth. Pour this mixture into the bowl with the dry ingredients. Stir until combined.
Gently pour the batter from the bowl into the skillet over the pecan caramel. Place the skillet in the oven and bake for 25 to 30 minutes. When done, the brownie should be slightly crisp around the edges and pulling away from the sides of the pan. The center should be dark and a little bit moist. Don't overbake. Set aside to cool for about 10 minutes.
To serve, use a large serving spoon to scoop the brownies onto individual plates. Add a scoop of vanilla ice cream and top with a spoonful of pecan caramel sauce. Alternatively, place scoops of ice cream on the brownie while still in the skillet and drizzle pecan caramel over everything. Pass the spoons around and have everyone dig in.
In a large mixing bowl, whisk together 1 ⅓ cup of the brown sugar, flour, cocoa powder, instant coffee, baking soda, baking powder, and salt. Set aside.
Heat skillet over medium heat. Add pecans and dry toast for a few minutes until they start to smell fragrant, 3 to 4 minutes. Be careful not to burn. Add the butter and let it melt. Stir in the remaining 1 cup of brown sugar. Stir and continue to cook while the sugar starts to bubble and melt, 3 to 4 minutes. Carefully add 1 cup of coconut milk and stir to combine. Continue to cook up to 5 minutes, while stirring, until the sugar is completely melted and a silky, amber caramel has been formed. Remove from heat. Spoon out about 1/2 cup of the pecan caramel and reserve for serving. Spread the remaining caramel evenly over the bottom of the skillet.
Preheat the oven to 325ºF. In a small pot, heat the remaining 1 ½ cups of coconut milk. Bring to a simmer then remove from heat and add the chocolate chips and vanilla. Gently stir until the chips are melted.
Place the black beans in a food processor. Add the melted chocolate chips. Purée for a minute or more until the mixture tastes smooth. Pour this mixture into the bowl with the dry ingredients. Stir until combined.
Gently pour the batter from the bowl into the skillet over the pecan caramel. Place the skillet in the oven and bake for 25 to 30 minutes. When done, the brownie should be slightly crisp around the edges and pulling away from the sides of the pan. The center should be dark and a little bit moist. Don't overbake. Set aside to cool for about 10 minutes.
To serve, use a large serving spoon to scoop the brownies onto individual plates. Add a scoop of vanilla ice cream and top with a spoonful of pecan caramel sauce. Alternatively, place scoops of ice cream on the brownie while still in the skillet and drizzle pecan caramel over everything. Pass the spoons around and have everyone dig in.
Directions state to add the cocoa powder. I don’t find cocoa powder in the list of ingredients. Also, is there a substitute for the black beans? (I’m not a vegan or vegetarian but this recipe looks good.)
Hello and apologies for the omission of the cocoa powder in the recipe!! I updated the page, but it’s 1/2 cup cocoa powder. And I’m curious why you are looking for a substitute for the black beans? If it’s a taste or texture thing, I am 100% confident that you will never know they are there. If it’s an allergy, I’d have to know a little more of what you are able to eat – are all beans out? The beans in this recipe provide structure so that it holds together without the use of eggs. You could try soaked cashews if beans are out, but I haven’t tried it so I’m not certain it would work. Email me if you’d like to explore together!
Hi Cousin Linda,
I am so impressed by your web site – and especially your “writing” skills.
The brownie recipe is spectacular.
God willing, you have a successful year at the Sanctuary!
love,
Cousin Mary
p.s. Unfortunately, the e-mails I receive are all over the place so
I’m usually late on reading them.
Thank you, Mary! I’m so glad you visited the website. We appreciate your prayers!