This delicious little dessert was supposed to be for two. Fudgy, chocolatey, with a nutty crunch and a hint of caramely bourbon. Maybe it wasn’t enough!
We had just finished dinner – bowls brimming with homemade clam chowder served with a hunk of toasted garlic sourdough on the side. The forecast was for snow, but instead Chignik’s famously howling winds were slamming our house with torrents of icy rain blown sideways. Soup alone was not enough in the face of such weather.
We had a stash of chocolate squares to nibble for dessert, but even those didn’t sound satisfying. Something quick and freshly baked might do the trick, I thought. Armed with a six-inch cast iron skillet, a few tablespoons of this and a dollop that, 25 minutes later all that was left was the two bites you see above. Well, that’s not true. We paused for a photographic intermission and then devoured the last two bites. Now that was satisfying!
Bourbon Pecan Mini Skillet Brownie for Two
- 5 tbsp all purpose flour
- 6 ½ tbsp granulated sugar
- 2 ½ tbsp Dutch processed cocoa powder
- pinch salt
- 3 tbsp vegetable oil, we use canola
- 1 egg
- 1 tbsp bourbon
- 1/3 cup semi-sweet chocolate chips
- 1/3 cup pecans, chopped coarse
- Heat oven to 350° F. Lightly grease 6” cast iron skillet.
- In a medium bowl, whisk together flour, sugar, cocoa powder and salt.
- Add in oil, egg, and bourbon.
- Stir until well mixed.
- Fold in chocolate chips.
- Fold in pecans.
- Spoon batter into prepared pan.
- Bake for 20 minutes. Center should look done. Cook a little longer for a more well-done brownie. We like ours nice and fudgy, so 20 minutes was perfect.
- Let cool for 10 minutes and then dig in!