Skillet Brownie Recipes

Steps:

• Preheat the oven to 350 degrees. Melt the butter, 4 ounces of chocolate chips, and the unsweetened chocolate together in a medium bowl set over simmering water. Set aside for 15 minutes. In a large bowl, stir (do not beat) together the eggs, coffee, vanilla and sugar. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature. In a medium bowl, sift together 1/4 cup of the flour, the baking powder and salt and add to the chocolate mixture. Toss together the remaining 1/2 cup of chocolate chips and one tablespoon of flour in a medium bowl and add them to the chocolate mixture. Spoon the mixture into five 3 1/2 inch cast iron skillets and place them on a sheet pan. Bake for 25 minutes. Don't over bake! Serve warm with a scoop of ice cream on top.

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.

Steps:

• Preheat the oven to 350 degrees F. Coat a 10-inch cast-iron skillet with nonstick cooking spray.
• Whisk together the flour, cocoa powder and salt in a medium bowl.
• Stir together the melted butter, brown sugar, granulated sugar and espresso in a large bowl. Gradually add the eggs and vanilla to the large bowl, stirring until combined. Add the flour mixture and stir just until smooth. Fold in the chocolate chips and toffee bits. Pour the batter into the prepared skillet.
• Bake until the edges are firm and the brownies are set, 40 to 45 minutes. Remove the skillet from the oven. Let cool slightly. Top with scoops of vanilla ice cream and drizzle with caramel and hot fudge sauce. Serve immediately.

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 oven to 350°F
• Lightly spray bottom of an oven proof (12-in.) skillet with nonstick cooking spray.
• Prepare brownie mix according to package directions for cake-like brownies with the eggs, 1/2 cup vegetable oil, and 1/4 cup water.
• Spread batter over bottom of skillet.
• Cut bittersweet chocolate into small pieces.
• Sprinkle chocolate evenly over batter.
• Combine 2 cups water and ice cream topping in a large microwave proof bowl; whisk until well blended.
• Microwave, covered, on HIGH 5-6 minutes or until mixture comes to a full boil.
• Whisk until blended; stir in vanilla. (Mixture will be thin.)
• Carefully pour ice cream topping mixture over brownie batter in a circular pattern.
• Bake the brownie batter, uncovered, 35-40 minutes or until sauce is bubbling around edges. (Top of brownie will appear very saucy, but will thicken as it cools.)
• Carefully remove skillet from oven to a cooling rack.
• Coarsely chop almonds using a Food Chopper; sprinkle evenly over brownie.
• Lightly sprinkle with powdered sugar.
• Spoon brownie into small bowls and serve warm with ice cream or thawed whipped topping, if desired.