Skillet Brownie

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Skillet Brownies

Yield: One 9-in Skillet

Author: Tait Smith

Prep time: 20 MinCook time: 30 MinInactive time: 1 HourTotal time: 1 H & 50 M

A lot of us have grown up with that classic 8x8 square of brownie. It could be a box of Betty Crocker, Ghirardelli, or another brand. We expect that crispy crust on the end and a gooey center. While I do always enjoy a crispy edge to a brownie, its not the only way to enjoy them. Fudge-like brownies are delicious and pair well with toppings like whipped cream or vanilla ice cream. I personally love the sticky chocolate texture. Getting that texture can be tricky though. Its a balance of not overwhipping eggs and adding the right ratio of ingredients. And a sizeable chunk of cream cheese also helps :)

Ingredients

• 3/4 cup (175g) unsalted butter
• 1 cup (150g) dark chocolate chips
• 4 oz (113g) cream cheese
• 1/2 cup (60g) cocoa powder
• 5 large eggs
• 3/4 cup white granulated sugar
• 3/4 dark brown sugar
• 1 1/4 cups (150g) King Arthur's cake flour
• 1/2 tablespoon vanilla extract
• 1/2 teaspoon kosher salt
• 1 teaspoon espresso powder (optional, but recommended)
• White chocolate or caramel baking chips (optional)

Instructions

1. Pre-heat your oven to 350 Fahrenheit. Use a neutral oil or butter to grease a 9-inch cast-iron skillet.
2. Melt the butter in a small saucepan over low-heat until liquid. Once melted completely, turn off the heat and add both the cream cheese and chocolate chips. Stir the mixture until the chocolate is fully melted. You may still see small chunks of cream cheese, but this is fine and should not impact the dish. Set aside in a bowl to cool slightly.
3. In a separate large bowl, crack 5 eggs and measure out the brown and granulated sugar. Whisk together until fully combined and add in the vanilla before whisking a few seconds more.
4. With the chocolate mixture no longer hot, pour gently into the egg-sugar mixture and fold together using a spatula. Fold until fully combined.
5. Add in the dry ingredients to the large bowl: espresso powder, salt, and flour. Fold this gently into the mixture with spatula until no flour is visible.
6. Pour the complete mixture into the skillet, making sure not to fill completely to the top of the skillet.
7. Bake in the oven at 350 Fahrenheit for 30-35 minutes. Remove from the oven when a toothpick or knife inserted into the center comes out with dull, but wet crumbs. Cooking until completely dry will result in an overbaked brownie. Let cool for 30 minutes minimum before serving, preferably at least an hour.

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