Servings: 12-16 serving(s)
Prep time: 20 minutes
Total time: 1 hours
Cooking time: 40 minutes
A pie-sized slice of double chocolate skillet brownies served with ice cream is a decadent dessert that’s just right for a special occasion.
Baking the brownies in a skillet makes for a very charming presentation. You can bring the pan right to the table and slice the brownies as you would a pie.
Celebrate Valentine’s Day family-style.
We always celebrate Valentine’s Day as a family. I usually make one of our favourite meals and some sort of special dessert that suits the occasion and isn’t too complicated, especially when the celebration falls mid week. And I choose a dessert that is kid-friendly since dessert is the soul of the celebration for them. Double chocolate skillet brownies is definitely a kid-friendly recipe.
No skillet? No worries.
If you don’t have a 10″ skillet you can bake the brownies in a regular 9″x 9″ pan (they’ll take longer to bake). You can also bake the brownies in an 8″ skillet and put the extra batter (about a cup worth) into mini muffin tins. You’ll need to adjust the baking times accordingly.
This recipe can feed a crowd. Because they’re so rich a little brownie goes a long way. If you’re using a 10-inch skillet you can serve up to 16. Be prepared for messy slices.
This recipe is a slight adaptation of a recipe from the new cookbook, Eat Delicious, by the New Brunswick author, Dennis the Prescott. This is a gorgeous cookbook filled with do-able recipes and incredible photographs.
Double Chocolate Skillet Brownies Recipe
- 10 oz bittersweet chocolate (about 280 g)
- 3/4 cup butter
- 1 1/2 cups sugar
- 4 large eggs
- 2 Tbsp. Crosby’s Fancy Molasses
- 1 tsp. vanilla
- 1/4 tsp. salt
- 1/2 tsp. baking powder
- 1/4 cup cocoa powder (unsweetened)
- 3/4 cup flour
- 1/2 cup chopped walnuts
- Preheat the oven to 350 F and butter a 10″ cast iron skillet or oven-safe pan.
- Melt bittersweet chocolate and butter in a double boiler (or in a heat-proof bowl set over a simmering pot of water – taking care not to let the bowl touch the water or the chocolate will scorch & seize)
- When the chocolate is melted stir to combine and scrape mixture into a large bowl.
- Whisk in the sugar and then the eggs, one at a time.
- Whisk in the molasses and vanilla.
- Add the salt, baking powder, cocoa and flour and stir to combine.
- Stir in the walnuts.
- Scrape into prepared pan and bake 35-40 minutes, until a tester comes out almost clean.
Serve warm or at room temperature, with ice cream and sprinkles.
One more thing…
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