Triple-Chocolate Skillet Brownie
Y’all. I don’t speak in hyperbole often, but when I do, it’s usually about something worth your time.
MAKE. THIS. BROWNIE.
It’s everything I want in a chocolate dessert. The edges are crispy and chewy, and the center is fudgy, gooey heaven.
Now, you may be asking yourself, “Why do I have to make it in a skillet?” Well, you don’t. An 8” or 9” baking pan is great, if you want to go the traditional cut-brownies-into-squares route. But if you do make it in a skillet, there’s no waiting for the brownies to cool—you just dig right in! And that’s when you get that magical center that’s akin to the ubiquitous Valentine’s Day Molten Chocolate Cakes that Jean-Georges Vongerichten made famous in the 80s.
As the name suggests there are three types of chocolate in this recipe, and they all serve a purpose. First, there’s melted bittersweet chocolate that acts as a base. Second, there is unsweetened cocoa powder in the dry ingredient mixture—this gives the brownie a deeply chocolatey flavor. Then, for an extra dose of chocolate at the end, mix in some semi-sweet chocolate chips.
When it comes to the other ingredients, there’s a method to the madness: A combo of granulated and brown sugar (light or dark), and an extra egg yolk make the brownie edges chewier (which is my favorite part of any brownie). Using both butter and oil for the fat in the recipe contribute to that shiny, craggy top crust (you know the one you get on boxed brownie mixes). Instant espresso powder and cinnamon add warmth and nuance to the entire dish. You can use any type of nuts you prefer, but I don’t think you can wrong with walnuts in a brownie. If you’re anti-nut, just leave ‘em out! Please don’t be one of those people who skimps on the flakey sea salt at the end. It just really takes these babies over the top.
This skillet brownie is crispy and chewy at the edges, and gloriously rich and gooey in the middle, kind of like a molten chocolate cake. In my book, everything tastes better when it’s warm from the oven, which is why I love making this recipe in a skillet–you don’t have to wait for the pan to cool completely before cutting into individual brownies. No, a *skillet* brownie calls for spoons and immediacy! Either spoon this chocolate heaven directly from the pan into your mouth, or into serving bowls topped with whatever your Brownie Sundae Journey beckons… It’s called self-care, people!
Triple-Chocolate
Skillet Brownie
Serving? How dare.
(But it could make 12 brownies, if you’re into labels)
Ingredients:
3 ounces (85g) unsweetened or bittersweet chocolate, chopped
8 Tablespoons (115g) unsalted butter, plus more for greasing pan
1 cup (125g) all-purpose flour
½ cup (42g) unsweetened cocoa powder
1 ½ teaspoons instant espresso powder
½ teaspoon cinnamon (optional)
½ teaspoon baking powder
1 teaspoon kosher salt (Diamond Crystal)
3 eggs at room temperature (2 whole eggs + 1 egg yolk)
½ cup (100g) granulated sugar
½ cup (100g) brown sugar (light or dark)
1 teaspoon vanilla extract
¼ cup neutral oil (or olive oil is fine, too)
½ cup (50g)walnuts, toasted, chopped and cooled
½ cup (98g) semisweet chocolate chips
Flakey sea salt for topping, if desired
Method:
Preheat oven to 350ºF, making sure a rack is in the middle of the oven. Grease a 9”-10” skillet (or pan) generously with butter and set aside.
In a medium heat-proof bowl set over a small pan of simmering water on medium-low heat, melt the chopped bittersweet chocolate and butter together. Alternatively, microwave chopped bittersweet chocolate with butter for 30 seconds, stir, then continue in 15-second increments–stirring between each–until completely melted and smooth. Let cool.
Meanwhile, combine the dry ingredients in a separate medium bowl: flour, espresso powder, cocoa powder, cinnamon (if using), baking powder, and salt. Whisk until they’re well-incorporated and set aside.
Whisk eggs and egg yolk, sugars, vanilla, and oil into the melted chocolate-butter mixture, until well-combined.
Add dry ingredients and mix (either with a spatula or in a mixer with paddle attachment on low speed) until almost combined, but a few flour streaks still remain. Fold in the nuts and chocolate chips.
Transfer to the prepared skillet (or pan), spread evenly and smooth the top. Bake at 350ºF for 22-25 minutes, until the top is just set and shiny. Sprinkle with flakey sea salt, if using, and let cool for 5-10 minutes before digging in!
*Notes
If you want to make these brownies in a traditional 9-inch square baking pan, you can. Just let them cool completely before cutting into squares. You may substitute (or omit) any kind of nuts you’d like.
