Continuing with my trend of baking cookies in one big skillet get into this modified recipe for a Deep Dish Fudge Brownie Skillet that I tastespotted over from the Australian based food blogger Recipe Tin Eats. How can you not love this? The best of a brownie, the best of a cookie, combined in a cast iron skillet to make your chocolate/cookie dreams come true. I can hardly wait to bake them as cookies sandwiched with amazing peanut butter filling.
Deep Dish Fudge Brownie Skillet adapted from Recipe Tin Eats Brownie Cookie Sandwiches
½ cup (1 stick) cut into chunks
10oz dark chocolate chips
1 cup + 2 tbsp cane sugar
3 eggs
2 tbsp cocoa powder
1 tsp vanilla extract
½ tsp salt
½ tsp baking powder
¾ cup gluten free all purpose flour
1. Preheat oven to 350F. Pour 2 cups of water into a large saucepan or small pot and bring to a simmer over medium low heat. Place a bowl over the simmer water and melt the butter and 10oz/chocolate chips. Stir until smooth.
2. Meanwhile place the eggs, cocoa powder and sugar in a bowl and beat for 3 minutes on high (using an electric beater or stand mixer).
3. Pour half of the melted chocolate into the egg mixture and mix well, then pour the remaining melted chocolate in and mix again.
4. Add the vanilla, salt and baking powder and mix until just combined.
5. Fold in the flour and mix until just combined – do not over mix.
6. Using a silicon spatula transfer batter into prepared skillet and sprinkle with remaining chocolate chips.
7. Bake in preheated oven for 25-30 minutes. Allow to cool completely before cutting and serving.
