Ultimate Brownie Skillet

  • Total Time

    40m
    • Prep Time

      20m
    • Bake Time

      20m
  • Serves

    2

  • Skill Level

    Easy
  • Dietary Needs

    NF/Veg
    • Nut free
    • Vegetarian
  • 0 Reviews

    No ratings yet

This rich, delicious, chocolatey 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. 

Method

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

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

    • 175g Dark Chocolate
  3. Whisk the egg until pale and fluffy, add the muscovado sugar and whisk until thick - then gently fold in the chocolate.

    • 1 Egg (Large)
    • 125g Billington's Unrefined Dark Muscovado Sugar
  4. Sieve in the flour and fold in until the mixture is smooth.

    • 25g Self-Raising White Flour
  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. If your brownie begins to brown around the edges, loosely cover with baking paper to protect it whilst it continues to bake.

  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. 

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