These super dense and fudge-like brownies are made in a skillet. The skillet produces a unique crackly and crunchy texture that is perfect for the brownies!
Trust me when I tell you that these were some of the best brownies ever. I gave some to Coach B before our weekly skating lesson, and she and took a short break by the boards. As we were chatting, she stopped to take a bite of these brownies. The first words out of her mouth was, "Oh my gosh." I honestly wasn't sure if we would continue the lesson because she had lost her train of thought.
Easy skillet brownies
- 1/2 cup (1 stick) unsalted butter
- 1 and 1/4 cups granulated sugar
- 3/4 cup unsweetened dutch-process cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/3 cup all-purpose flour
- Powdered sugar for dusting, optional
Preheat your oven to 325 degrees F.
Melt the butter in a cast iron skillet over medium heat.
While the butter is melting, whisk together the sugar, cocoa powder and salt. Allow the butter to cool slightly and then pour it into the bowl with the dry ingredients (do not wipe the skillet - you'll want that layer of melted butter). Mix well.
Add the vanilla and then the eggs, one at a time, and mix well. Gently fold in the flour until everything just comes together. Do not over mix.
Transfer the batter to your skillet and smooth with a spatula. Bake in your preheated oven for 25-35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
Allow the brownies to cool before dusting with powdered sugar and serving.
Leftover brownies should be stored in an airtight container at room temperature or in the refrigerator. They will last for several days - unless you live in my house.
Yield: One 10" skillet; about 8-10 servings
Source: Brooklyn Homemaker