This rich, delicious, chocolaty Skillet Brownie is the perfect quantity for two people. We've scaled this recipe down so you can make a smaller portion of our 5 star rated Ultimate Chocolate Brownies, perfect for Valentine's Day or even just a dessert! We've used a skillet to bake it in, if you don't have one, just go for a small sized baking tin.
5 ingredients7 steps
Nut Free
Vegetarian
Method
Step 1
Preheat the oven to 190°C (fan 170°C, gas mark 5) and grease your cast iron skillet with butter.
Step 2
Melt the chocolate and butter in a heatproof bowl over a pan of simmering water.
Ingredients for this step
Dark chocolate(175g)
Step 3
Whisk the egg until pale and fluffy, add the muscovado sugar and whisk until thick - then gently fold in the chocolate.
Ingredients for this step
Egg (large)(1)
Billington's Unrefined Dark Muscovado Sugar(125g)
Step 4
Sieve in the flour and fold in until the mixture is smooth.
Ingredients for this step
Allinson's Self Raising Flour(25g)
Step 5
Pour into the prepared tin and bake for 15-20 minutes, until you see a paper-like crust on top, there should still be some movement in the centre.
Step 6
If your brownie begins to brown around the edges, loosely cover with baking paper to protect it whilst it continues to bake.
Step 7
Remove from the oven. The brownie texture should still be gooey in the centre (it will firm up as the brownie cools). Leave to cool slightly before adding a generous dollop of ice cream.
