After our total adoration of the chocolate chip skillet cookie, I was eager to try a skillet brownie. I have just two words. Brownie perfection. Chewy and rich and chocolaty. Seriously delicious and we all loved it.
I was bragging to Jim about how these brownies were almost good for us. (See how I happily delude myself when I bake?) After all, I used King Arthur white whole wheat flour, subbed evaporated milk for the heavy cream, and dark chocolate is already good, right? I was all pleased with myself for my good sense and logic, and he had to go and point out the sugar and the butter. Pff. His glass is always half empty! I ignored him and chose to look on the bright side, while I happily devoured a big hunk of brownie goodness.
Recipe: Skillet Brownie
(adapted from marthastewart.com)
1 1/4 c. granulated sugar
1 c. all-purpose flour (I subbed with King Arthur white whole wheat flour)
1/4 c. unsweetened cocoa powder
1/2 tsp. salt
4 Tbsp. unsalted butter
1/4 c. heavy cream (I subbed with evaporated milk)
8 oz. bittersweet chocolate, coarsely chopped
Preheat oven to 350 degrees. In a large bowl, whisk together sugar and eggs. In another bowl, whisk together flour, cocoa, and salt.
In a medium ovenproof nonstick skillet, bring butter and cream to a simmer over medium. Add chocolate; reduce to medium-low. Cook, stirring constantly, until chocolate has melted, about 1 minute. Remove from heat, and let cool 5 minutes.
Add chocolate mixture to sugar mixture, whisking until blended. Fold in flour mixture. Pour batter into skillet.
Bake until a toothpick inserted in center comes out clean, about 40 minutes. (My brownie was done in 30 minutes.) Serve from skillet, warm or at room temperature.