Pecan Pie Skillet Brownies

Brownie Base

• 6 tablespoons butter
• 2 ounces unsweetened chocolate (100% cacao)
• 1 cup sugar
• 1 teaspoon vanilla
• 2 large eggs
• ½ cup all-purpose flour

Pecan Pie Filling 

• ⅓ cup dark brown sugar, firmly packed
• 3 tablespoons butter
• 1 large egg yolk
• 1 tablespoon all-purpose flour
• ½ teaspoon vanilla
• 2 cups (8 ounces) pecan pieces
• vanilla ice cream

Instructions

1. Heat oven to 350 degrees. Generously grease the bottom and sides of eight 3 ½-inch seasoned cast iron skillets, or one 8-inch skillet, with shortening or butter. Set aside.
2. Combine butter and chocolate in a large glass bowl. Microwave on high for 1 minute or until butter is melted. Remove and stir until chocolate is completely melted.
3. Whisk in sugar, vanilla and eggs until smooth. Gently fold in flour.
4. Spread ¼ cup brownie batter into each cast iron skillet, or all the batter into one 8-inch skillet.
5. Prepare pecan pie filling: Combine butter and brown sugar in a small saucepan and melt over medium heat. Allow to cool slightly and then whisk in egg yolk, flour and vanilla until thoroughly combined. Stir in pecans.
6. Gently spoon pecan filling over brownie base, spreading evenly.
7. Bake for 25 minutes if using individual skillets, or 40 to 45 minutes if using one large skillet, until pecans are golden brown. Cool slightly on wire rack and serve a la mode with ice cream.