No waiting for a pan of brownies to cool when you can dig in to a freshly baked brownie straight from a cast-iron skillet! A molten chocolate center and extra chewy edges make this a true crowd-pleaser.
Makes one 8-9″ skillet, 6-8 servings
Ingredients
3 Tbs. plus 1 tsp. (47g) butter
6oz. 60-70% bittersweet chocolate, finely chopped
2/3 cup (135g) granulated sugar
3 Tbs. (37g) light brown sugar
1/2 tsp. vanilla extract
2 large eggs
1/2 cup (60g) all-purpose flour
3 Tbs. (15g) cocoa powder
1/8 tsp. baking soda
1/4 tsp. salt
1/4 tsp. espresso powder (optional)
3-4 Tbs. chocolate chips
3-4 Tbs finely chopped nuts (optional)
Instructions
- Preheat the oven to 350° F. Spray an 8-9” cast-iron skillet with nonstick cooking spray.
- Place the butter and chopped chocolate into a large microwave-safe mixing bowl. Microwave on high in 30-second increments, stirring between each, until the chocolate is fully melted. Allow the mixture to cool for 5 minutes.
- Add the granulated sugar, brown sugar, vanilla, and eggs to the chocolate mixture. Whisk vigorously until smooth and combined.
- Add the flour, cocoa, baking soda, salt, and espresso powder, if using, to the chocolate mixture. Stir vigorously with a rubber spatula until a thick batter forms and no lumps remain. Fold in the chocolate chips and nuts, if using.
- Scrape the batter into the cast-iron skillet and smooth the top into an even layer. Transfer the cast-iron skillet to the middle rack of the preheated oven.
- Bake the brownie for 28-32 minutes, until it is puffed at the edges and a toothpick inserted in the center comes out mostly clean.
- Remove the skillet from the oven. Allow the brownie to cool for 10 minutes.
- Serve the brownie warm directly from the skillet, topped with vanilla ice cream.
