Description
One fudgy brownie baked in a 6-inch cast-iron skillet with a crackly top and melty chocolate chips, served warm for two.
Ingredients
- 4 tablespoons unsalted butter, plus a little for the skillet
- 1/4 cup semisweet chocolate chips, plus 2 tablespoons for folding in
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/8 teaspoon salt
- Vanilla ice cream, for serving (optional)
Instructions
- Heat the oven to 350°F and lightly butter a 6-inch cast-iron skillet.
- Melt the 4 tablespoons butter with the 1/4 cup chocolate chips in a microwave-safe bowl in short bursts, stirring between each, until smooth.
- Whisk in the sugar, then the egg and vanilla, whisking quickly until glossy.
- Add the flour, cocoa powder and salt and fold until no dry streaks remain. Fold in half of the remaining chocolate chips.
- Spread the batter in the skillet, smooth it to the edges and scatter the rest of the chips on top.
- Bake for 18 minutes, until the top looks dry and crackly, the edges are set and a toothpick in the center comes out with moist crumbs but no wet batter.
- Cool for 5 minutes, then serve warm from the skillet with ice cream.
Notes
Equipment: 6-inch cast-iron skillet, microwave-safe bowl, whisk, spatula
- A 6-inch round cake pan works in place of the skillet; check a couple of minutes early.
- Cast iron holds heat, so the brownie keeps cooking a little after it comes out; pull it while the center is still moist.
- Stir in chopped nuts or a pinch of cinnamon with the flour if you like.
- Cover leftover brownie and keep it at room temperature for up to 2 days.
- Rewarm a portion in the microwave briefly before serving.
- Do not taste the raw batter; it contains raw egg and flour (FDA).
- Prep Time: 10 minutes
- Rest Time: 5 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American