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THIS is one of those desserts that are meant to be shared at the table with company all eating out of the same pan. Now for those of you that issues with stuff like that, make smaller ones OR let it cool completely, pop it out and cut like a normal brownie. But this recipe is all about being rustic; providing comfort. Kind of like ‘breaking bread’ rather you’re scooping up luscious fudgy brownie spoonfuls!
Just imagine putting this on the table in front of your guests, handing them all a spoon along side a tall glass of milk and telling them to dig in!
How long before you think the spoon fights would happen?
You know what I’m talking about where someone takes “more than they should” and you use your spoon to knock it off of theirs. Mr. Fantabulous and I do that all the time! 
This is awesome served with a scoop (or 3) of vanilla bean ice cream too! It gets all soft and melty and oozes into the fudgy brownie!
Fudgy Dark Chocolate Skillet Brownie
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Ingredients
- 2 sticks butter, unsalted
- 2 1/4 cups sugar
- 1 1/4 cups double dutch dark cocoa
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp sea salt
- 2 tsp chocolate extract
- 4 large eggs
- 1 1/2 cups All-purpose flour
- 1/2 cup heavy cream
- 1/2 cup vegetable oil (or natural apples sauce
- 1 cup dark chocolate chips
- 1 cup bitter sweet chocolate chips
- 1 cup chocolate ganache
Instructions
- Preheat the oven to 350F.
- Butter a 12” cast iron skillet (sides and bottom) and set aside.
- In a large saucepan, melt the butter over medium heat.
- Remove the pan from the heat and add in the sugar and cream; stir to combine.
- Return the pan to the heat and stir until smooth and the mixture is shiny.
- In a separate bowl, whisk together the cocoa, baking powder, baking soda and salt.
- Remove the butter sugar mixture from heat and whisk in the eggs and chocolate extract.
- Stir in the oil.
- Gradually whisk in the flour mixture just until combined.
- Add in the chocolate chips and gently stir. You don’t want to overwork the batter.
- Pour the brownie batter into the prepared skillet.
- Bake for ~ 30-35 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs clinging to it. The brownies will be a little gooey.
- Remove the skillet from the oven and cool for 20-30 minutes if eating directly out of the pan. Cool completely on a rack if cutting and serving.
- Drizzle the ganache over top and allow to cool before cutting and serving.
Notes
Serve with vanilla bean ice cream
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