Description
Indulge in the ultimate dessert experience with this Skillet Brownie, featuring a rich, fudgy interior and a signature crackly top. Perfect for sharing, this warm treat is sure to impress at any gathering.
Ingredients
Scale
- 1 cup chopped semi-sweet or dark chocolate (around 60-70% cocoa)
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Optional: extra chocolate chips, chopped nuts (walnuts, pecans), or a swirl of peanut butter
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9- or 10-inch cast iron skillet.
- In a medium, microwave-safe bowl or a double boiler, combine the chopped chocolate and unsalted butter. Melt together until smooth and set aside to cool slightly.
- In a large mixing bowl, crack the eggs and add the granulated sugar. Whisk vigorously for about 2-3 minutes until the mixture lightens in color and thickens.
- Slowly pour the slightly cooled chocolate and butter mixture into the egg and sugar mixture, whisking continuously until smooth. Stir in the vanilla extract and salt.
- Sift the all-purpose flour into the wet mixture and gently fold it in until just combined. Avoid overmixing.
- Pour the brownie batter evenly into the prepared skillet and spread it smoothly to the edges.
- Bake in the preheated oven for 25-30 minutes, until the edges are set and the center has a slight jiggle.
- Allow the brownie to cool completely in the skillet on a wire rack for at least 1-2 hours before slicing.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 50 mg
Keywords: For a dairy-free version, substitute unsalted butter with a high-quality plant-based butter or neutral oil. Ensure the melted chocolate and butter mixture is warm, not hot, when combined with the eggs and sugar for the best crackly top.