Double Chocolate Skillet Brownie Recipes

Steps:

• Preheat the oven to 350°F. Grease a 10-inch cast-iron pan or other oven-safe skillet.
• Pour 1 inch of water into a saucepan and bring to a simmer. Set a large heatproof bowl on top to create a double boiler (do not let the bottom of the bowl touch the water). Put the bittersweet chocolate and butter in the bowl and gently melt. Stir until smooth.
• Remove from the heat and whisk in the sugar. Whisk in the eggs, one at a time, until combined and smooth. Carry on whisking in the maple syrup, vanilla, salt, baking powder, and cocoa powder until incorporated. Fold in the flour, pecans, and chocolate chips until the batter is smooth.
• Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Let the brownie cool slightly in the pan for about 10 minutes, then serve with the ice cream, crushed pecans, and fresh mint. Delicious!

Steps:

• 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 (reserve skillet). Fold in flour mixture. Pour batter into skillet.
• Bake until a toothpick inserted in center comes out clean, about 40 minutes. Serve from skillet, warm or at room temperature.

Steps:

• Preheat the oven to 325 degrees F. Butter an 8-inch square baking dish with 1 teaspoon butter. Cut a piece of parchment paper in a strip to line the bottom and 2 sides of the dish. Butter the paper with the remaining 1/2 teaspoon butter and set aside.
• Place the unsweetened chocolate and 8 tablespoons butter in a medium heat-proof bowl that fits comfortably over a saucepan filled with 1 inch water. Place the double-boiler over medium heat and cook, stirring constantly with a silicone spatula, until the chocolate and butter are just barely melted. Remove the bowl from the heat and continue to stir for 1 minute to cool slightly. The mixture should be warm to the touch, not hot.
• Using a hand-held mixer, beat the sugar, vanilla and salt into the chocolate mixture until smooth. Add the eggs and yolk all at once and beat until fully incorporated and smooth. Fold in the flour and semisweet chocolate chips with a silicone spatula until just barely combined; a few streaks are fine. Pour the mixture into the prepared pan and bake on the middle rack until just set and a toothpick inserted in the center comes out clean, about 30 minutes. Do not overbake. Allow to cool to room temperature before cutting into 16 small pieces.

Steps:

• Preheat the oven to 325 degrees F.
• To a medium bowl add the melted coconut oil, coconut sugar, vanilla and salt. Using a rubber spatula, stir to combine. Stir in the eggs and egg yolk, one at a time, until fully incorporated. Add the almond flour, cocoa powder and baking powder and stir to combine. Fold in 1/2 cup chocolate chips.
• Pour the batter into an 8-inch nonstick, oven proof skillet and spread evenly. Sprinkle with the remaining chocolate chips. Bake for 25 to 28 minutes or until the edges look dry and the center still looks slightly underdone.
• Remove from the oven and cool the brownies in the pan on a wire rack. Allow to cool for at least 20 minutes before cutting into wedges and serving.