Skillet Brownie – Recipe!

Most of us are feeling a little frightened, or possibly anxious about our current health scare that is progressively happening across our country.  I myself, have purchased hand-sanitizer in the shape of birds, because it was the only thing available that I could find.  I know, it sounds a little nuts, but we really don’t know how fast this virus is advancing, and we all need to be better aware of our surroundings to protect ourselves.  With that said, doesn’t a warm brownie sound good about now?  Yeah, I think a little comfort food may help, for a little while anyway.

I just love a skillet brownie, because baking brownies in an iron skillet adds a ring of crunchy-chew around the edges, something you don’t always get in a standard baking dish.  The entire perimeter is scrumptious, and if you cut them like a pie, everyone gets to enjoy a piece of edge.  Hmm, maybe something you haven’t thought about??

Using good chocolate and cocoa powder is always a nice idea.  I prefer a dark or bittersweet chocolate, and a cocoa powder with some intense flavor.  However, if you’re not a dark chocolate lover, go with what’s in your pantry and put it to good use.  Speaking of pantries, if you haven’t already stocked up on some items to have on hand for meals for a couple of weeks to wait out this storm, it might be a good idea.  I’ve picked up a few extra things like dried beans, rice, grains of sorts, and nut milks because they store for months on end.  So be safe, and remember we’re all in this together – go make skillet brownies.

Ingredients

10 tablespoon butter, melted

12 ounces bittersweet chocolate chips, divided

1 cup granulated sugar

2 extra-large eggs

2 teaspoons vanilla extract

2/3 cup all-purpose flour

2 tablespoons cocoa powder

1/2 teaspoon salt

(Serves 6-8)

To Prepare:

1. Preheat oven to 350 degrees.  Grease a 12-inch iron or metal skillet, set aside.
2. In a large glass measuring cup, add  10 ounces of chocolate and butter.  Microwave on high for 1 minute, remove and stir.  Microwave again for 30 seconds, remove and stir, until smooth and creamy, cool for 5 minutes.
3. In a large bowl, add sugar, eggs and vanilla, whisk until smooth.  Add cooled chocolate and whisk until combined.  Add flour, cocoa powder and salt, whisk until combined.  Add remaining 2 ounces of chocolate and stir.  Pour into prepared pan.
4. Bake for 28-32 minutes, or until shiny and just begins to crack on top.  Remove from oven and cool for at least 20 minutes before serving.  Serve with your favorite ice cream.  Enjoy!