Ingredients

• 1 cup unsalted butter, at room temperature
• ¾ cup granulated sugar
• ¾ cup brown sugar, packed
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 cup semi-sweet chocolate chips
• 1 cup pecans, chopped

Instructions

Create the Brookie

1. Preheat the oven: Set your oven to 350°F (175°C). There’s no need to preheat the skillet, so you can go straight to mixing! Grab a large mixing bowl and beat together the room-temperature butter, granulated sugar, and brown sugar using a hand or stand mixer.
2. Add the Liquid Ingredients: Incorporate the eggs one at a time, followed by the vanilla extract. Beat until everything is well combined and smooth.
3. Prepare the Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, and salt. Gradually pour the dry mixture into the butter-sugar mixture, stirring gently until just combined. Be careful not to overmix!
4. Fold in the Goodies: Gently fold in the chocolate chips and chopped pecans into the thick batter. If your skillet isn’t well-seasoned, it’s a good idea to lightly grease it with cooking spray or a bit of lard.
5. Transfer and Top: Spoon the batter into your 12-inch skillet and spread it out evenly. For a decorative finish, feel free to sprinkle additional chocolate chips and pecans on top.
6. Bake: Pop the skillet into the oven and bake for about 35 minutes, or until the edges are golden and a toothpick inserted comes out clean (or with just a few moist crumbs).

Make the Kahlua Caramel Sauce

1. Heat the Pan: In a cast iron saucepan over medium-low heat, start heating 1 cup of granulated sugar. Watch as it begins to brown, stirring occasionally to avoid burning. The sugar will clump at first but will gradually dissolve into a liquid.
2. Add Butter: Carefully stir in 6 tablespoons of butter. Expect bubbling—just keep stirring! Once fully melted, allow the concoction to bubble without stirring for a couple of minutes.
3. Add Kahlua: Slowly pour in half a cup of Kahlua. You’ll hear a delightful sizzling sound! Keep stirring as the mixture gently boils for about a minute.
4. Cool and Store: Remove from the heat, then transfer your caramel sauce to a heat-proof jar—like a mason jar. It will thicken as it cools, making it perfect for drizzling over your brookie.

Serving Suggestions

Once your brookie has cooled slightly, cut it into generous slices or serve it warm directly from the skillet. Ladle over your homemade Kahlua caramel sauce and perhaps add a scoop of vanilla ice cream for a sundae twist that everyone will love!

FAQ

1. What is a brookie?

A brookie is a delicious hybrid treat that combines the texture and flavor of both brownies and cookies. It’s the best of both worlds!

2. Can I make this recipe as regular cookies?

Yes! Instead of using a skillet, you can scoop the dough onto a baking sheet and bake them as individual cookies. Just reduce the baking time to about 10-12 minutes, depending on your oven.

3. What if I don’t have Kahlua for the caramel sauce?

If you don’t have Kahlua, you can substitute it with heavy cream or any other coffee-flavored liquors. Just keep in mind that the flavor will vary slightly.

4. How should I store leftovers?

Store any leftovers in an airtight container at room temperature for up to 3 days. You can also refrigerate for longer freshness, but warm them up before serving!

5. Can I freeze the brookie or the caramel sauce?

Absolutely! You can freeze the brookie as whole slices or in individual pieces. The caramel sauce can also be frozen in a sealed container. Just be sure to thaw and gently reheat before serving.