Rye & Pumpkin Seed Skillet Brownie with Salted Caramel

Add 1 cup white sugar to a light-colored saucepan over medium heat. Let it sit undisturbed until edges begin to melt and color shifts from white to pale gold, about 5-6 minutes. Swirl the pan gently to distribute melting sugar evenly.

Continue cooking until sugar reaches a deep amber color, about 3-4 minutes more. Remove from heat the moment it smells rich andtoasted — do not walk away during this stage.

Whisk in 4 tablespoon butter vigorously until fully incorporated. The mixture will bubble aggressively; this is normal.

Slowly pour in heavy cream while whisking constantly. The caramel will steam and bubble — whisk until smooth and glossy, about 30 seconds.

Stir in 0.5 teaspoon salt and 0.5 teaspoon vanilla extract. Transfer to a heatproof bowl and let cool to room temperature, about 20 minutes. The caramel will thicken as it cools.

Preheat your oven to 180°C. Place a 9-inch cast iron skillet on the middle rack to warm while the oven heats.

Melt 0.5 cup butter in a small saucepan over low heat, swirling occasionally, until just fully melted and slightly foamy. Set aside to cool slightly for 5 minutes.

In a large bowl, whisk together egg, 1 cup white sugar, brown sugar, and 1 teaspoon vanilla extract until the mixture lightens in color and becomes slightly ribbony, about 2 minutes by hand.

Sift in rye flour, cocoa powder, 0.5 teaspoon salt, and baking soda. Fold with a spatula until just combined — stop as soon as no dry streaks remain to keep the brownies fudgy.

Fold in the cooled melted butter until incorporated. The batter should be thick and glossy.

Coarsely chop 0.5 cup pumpkin seeds. Reserve 2 tablespoons for garnish, then fold the rest into the batter.

Remove the preheated skillet from the oven. Add 1 teaspoon butter and swirl to coat the bottom and sides, creating a thin glossy layer.

Pour the brownie batter into the skillet. Spread it gently to the edges with an offset spatula, keeping the motion light so you don't compact the batter.

Spoon the cooled salted caramel over the batter in large dollops, spacing them 2 inches apart. Use a wooden skewer or toothpick to swirl the caramel in figure-eight patterns through the batter — 3-4 passes total. Do not fully incorporate; you want visible ribbons.

Scatter the reserved 2 tablespoons chopped pumpkin seeds across the top for a bakery-style finish.

Bake for 22-25 minutes at 180°C. The edges should be set and pulling slightly from the skillet, the center should still have a gentle wobble, and the caramel should be bubbly at the edges. A toothpick inserted 1 inch from the edge should come out with moist crumbs — not raw batter.

Remove from oven and cool in the skillet for at least 15 minutes before slicing. The brownie will firm up as it cools, making cleaner cuts.

Slice into 6 wedges using a bench scraper or sharp chef's knife, wiping the blade between cuts for neat edges. Serve warm with a scoop of vanilla ice cream, if desired.