-
-
My review
Skillet Apple Brownie
166
MomZilla (Evin)
"This is a warm, chewy apple dessert with a brownie-like texture. Served in a cast iron skillet, it's an impressive presentation, perfect for company. Serve with good quality vanilla ice cream."
Featured in Allrecipes Magazine — Subscribe!
Added to shopping list.
Go to shopping list.
Ingredients
1 h 20 m servings 478Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat an oven to 350 degrees F (175 degrees C). Place an 8- or 9-inch cast iron skillet into the oven to preheat. Whisk together the flour, white sugar, brown sugar, salt, cinnamon, nutmeg, and cloves in a bowl; set aside.
- Beat together the eggs, vanilla extract, and melted butter in a mixing bowl. Toss the apples and pecans in the flour mixture, then stir into the egg mixture until combined. Melt 1 tablespoon of butter in the preheated skillet, swirling to coat the pan.
- Pour the batter into the hot pan, and replace into the oven. Bake until the sides are dry and a toothpick inserted into the center of the brownie comes out clean, about 40 minutes. Cool in the skillet 20 minutes before removing and slicing.
You might also like
Footnotes
- Cook's Note
- If you don't have a cast iron skillet, you can use a well-greased frying pan or other skillet with the non-metal parts wrapped in a double layer of tinfoil OR just use a regular casserole or brownie pan, just don't preheat glass or ceramic!!! When you add the batter it will shatter.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 147168 Ratings
-
-
-
-
-
Most helpful positive review
4/24/2010
HUGE THANK YOU EVIN for satisfying my sweet tooth. This was a perfect recipe and the ease was almost scary. So simple that I could probably make it every night. When I asked you for a descriptio...
Most helpful critical review
9/13/2010
I doubled this and made it in a 9x13 pan. We weren't fans.
Most helpful
Most positive
Least positive
Newest
4/24/2010
HUGE THANK YOU EVIN for satisfying my sweet tooth. This was a perfect recipe and the ease was almost scary. So simple that I could probably make it every night. When I asked you for a descriptio...
5/24/2010
This is my recipe and I made it 2 nights ago and was short an egg - so I just used 1 and I liked it even better than the original version. If you like your brownies fudgy (like we do) then 1 egg...
4/25/2010
Made this soon as it posted! Couldn't wait to try my new skillet! Very easy recipe and super tasty. Omitted the clove as family is not much for gingerbread flavor. Recipe has plenty of spice...
1/18/2011
I doubled this recipe because my cast iron skillet is GINORMOUS. I might not do that next time, only because I'm an impatient baker. (It's not a reflection of the recipe. If you want to double i...
5/2/2010
I made this as is, but I agree that something was missing. I loved the taste with icecream, but I think that there was too much of the spices. Each one needed to be cut down a bit so the apple f...
10/15/2010
Love love love this! I didn't change a thing except cook it in something else because I don't have a cast iron skillet. It took an extra 10 min. in the oven for me. You're right the 2 eggs make ...
5/17/2010
Loved it!!!! Very Tasty! Made in a glass 9x9 and worked just as well.
4/25/2010
I enjoyed this - unfortunately I was using fresh-grated nutmeg for the first time and totally underestimated how strong it would be. I did not add cloves and used wheat flour instead of white. ...