Decadent Skillet Brownies
Think outside the box mix—transform ingredients you can actually pronounce into the richest, most satisfying brownies you’ve ever tasted. Baked in a skillet, they’re crisp on the outside, gooey in the middle. Serve warm with a scoop of vanilla ice cream and get ready to fall in love.
- 1 ½ cups all-purpose flour
- 1 teaspoon kosher salt or fleur de sel
- 1/2 teaspoon baking soda
- 14 ounces unsweetened chocolate, chopped
- 1 cup salted butter, plus more, melted, for greasing skillet
- 4 tablespoons canola oil
- 6 large eggs
- 2 cups granulated sugar
- 4 teaspoons vanilla bean paste or vanilla extract
- Powdered sugar
- Vanilla ice cream
- Chocolate shavings
- Prepare to bake—Preheat oven to 350 degrees F.
- Start the batter—Whisk together flour, salt, and baking soda in a small bowl; set aside. Heat a medium saucepan over low. Warm chocolate, butter, and oil in a sauce pan over low heat, stirring constantly, until melted and smooth. Remove from heat. Let cool slightly, about 5 minutes.
- Finish the batter—Add eggs, brown sugar, granulated sugar, and vanilla to chocolate-butter mixture. Stir together until smooth and thoroughly incorporated. Add flour mixture and stir gently until just combined.
- Bake the brownies—Grease a 10-inch skillet with melted butter. Pour in batter, spreading in an even layer. Bake in preheated oven for 35 minutes. Let cool and dust with powdered sugar. Serve with ice cream and chocolate shavings.
A serrated knife makes chopping chocolate so much easier, because the teeth create many fragments at once. Start at a corner of the chocolate, place one hand on the knife handle and the other on the top of the blade, and press straight down.