I planned on making this for Valentine's day because I always associate turtle candies with this holiday, but this turtle brownie skillet shouldn't just be made for one specific holiday, this is a dessert that should be celebrated all year long. Rich and fudgy brownies, with extra chocolate chunks (of course) crunchy pecans, salted caramel, and vanilla ice cream to top it off. The perfect dessert for any time of year.

Turtle Brownie Skillet

70 grams unsalted butter

125 grams granulated white sugar

35 grams unsweetened cocoa powder

1 teaspoon pure vanilla extract

1 medium egg

32 grams all purpose flour

1/8 teaspoon baking powder

1/4 teaspoon salt

30 grams yogurt or sour cream

42 grams semi sweet chocolate chips

42 grams chopped pecans

Salted Caramel Sauce

100 grams granulated white sugar

6 tablespoons unsalted butter

240 grams heavy cream

1 teaspoon kosher salt

Preheat oven to 325 degrees F. Spray an 8 inch cast iron skillet with nonstick cooking spray.

In a small saucepan melt the butter. Remove from heat and pour into a medium size bowl. Stir in the sugar and cocoa powder. Whisk in the vanilla extract and egg, mixing until the batter is smooth.

In a small bowl, whisk together the flour, baking powder, and salt. Fold this flour mixture into the batter. Fold in the sour cream, pecans, and chocolate chips.

Pour into the prepared pan. Bake for about 15-20 minutes or until a toothpick inserted comes out with moist crumbs on it.

For the caramel sauce, cook sugar in a small saucepan, stirring to make sure sugar melts and colors evenly. Once the caramel has reached a medium amber color, remove from heat and swirl in the butter. Once the butter has melted, slowly add in the heavy cream. Place back on heat and stir until caramel is completely smooth. Cool slightly before using. Store in refrigerator for 4-6 weeks.

Drizzle brownie skillet with salted caramel sauce, extra pecans, and a few scoops of vanilla ice cream.