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Brownie Skillet

0 Reviews

  • Nut free
  • Vegetarian

About the bake

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.

40Total Time
20Prep Time
20Bake Time
2Serves
Easy

Method

  1. Step 1:

    Preheat the oven to 190°C (fan 170°C, gas mark 5) and grease your cast iron skillet with butter.

  2. Step 2:

    Melt the chocolate and butter in a heatproof bowl over a pan of simmering water.

  3. Step 3:

    Whisk the egg until pale and fluffy, add the muscovado sugar and whisk until thick - then gently fold in the chocolate.

  4. Step 4:

    Sieve in the flour and fold in until the mixture is smooth.

  5. 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.

  6. Step 6:

    If your brownie begins to brown around the edges, loosely cover with baking paper to protect it whilst it continues to bake.

  7. 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. 

Ingredients

  • For the Brownie

    • 100g Butter (unsalted)
    • 175g Dark chocolate
    • 1 Egg (large)
    • 125g Billington's Unrefined Dark Muscovado Sugar
    • 25g Self-raising white flour

Utensils

  • Cast iron skillet (or small baking tin)

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