Stout Chocolate Skillet Brownies with Dulce de Leche Crème Anglaise


Serves 4–6
1 stick unsalted butter
3 1/2 oz dark chocolate chips
1/2 cup stout beer
2 eggs
2/3 cup granulated sugar
1 tablespoon espresso powder
1/2 cup all-purpose flour
1/3 cup cocoa powder
1/4 tsp baking powder
Chopped toasted pecans, for garnish

Dulce De Leche Crème Anglaise
Serves 4–6
1/2 cup whole milk
1/2 cup whipping cream
1 (2-inch) piece vanilla bean, split
3 large egg yolks
3 tablespoons granulated sugar
2 tablespoons dulce de leche


Preheat oven to 350°F.

Melt butter in a (9-inch) cast iron skillet. Add chocolate and stir until melted. Remove from heat. Add beer and stir.

In a separate bowl, whisk together eggs and sugar until well combined. Sprinkle flour, cocoa powder, baking powder and espresso powder over eggs, whisk until just combined.

Add egg mixture to chocolate skillet and stir until just combined.

Bake until the top has set, about 25–30 minutes.

Remove from oven to cool. Serve topped with Dulce De Leche Crème Anglaise and pecans.

Dulce De Leche Crème Anglaise
Combine milk and cream in medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk mixture to simmer. Remove from heat.

Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into bowl. Stir in dulce de leche to combine. Cover and chill. (Can be made 1 day ahead.)