Rustic, scoopable, fun, and totally decadent, this dessert will make a fantastic ending to any meal. Kids and adults will enjoy finding their favorite part; the crunchy, crispy crust, or the rich, gooey, chocolatey center. Serve this warm, even right out of the oven with ice cream dolloped in the center.
Ingredients
Servings 10
- ¾ cup plus 1 tablespoon flour
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 7 ounces unsweetened chocolate chopped
- ½ cup 1 stick butter or margarine, plus additional for greasing skillet
- 2 tablespoons canola oil
- 3 large eggs
- 1 cup packed light brown sugar
- 1 cup sugar
- 2 teaspoons vanilla extract
- 8 chunks of store-bought frozen cookie dough slightly defrosted
- Vanilla ice cream
Nutritional Facts
Nutrition Facts
Cast Iron Skillet Brookie
Amount per Serving
Calories
426
% Daily Value*
Fat
24
g
37
%
Saturated Fat
13
g
81
%
Trans Fat
0.4
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
8
g
Cholesterol
74
mg
25
%
Sodium
249
mg
11
%
Potassium
228
mg
7
%
Carbohydrates
56
g
19
%
Fiber
4
g
17
%
Sugar
42
g
47
%
Protein
5
g
10
%
Vitamin A
355
IU
7
%
Calcium
50
mg
5
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Preheat oven to 350°F.
- Whisk flour, salt and baking soda in a bowl and set aside.
- Heat a medium saucepan over low heat. Add chocolate, butter, and oil and cook until melted and smooth, stirring frequently. Remove from heat and let cool slightly, then add eggs, brown sugar, sugar, and vanilla. Stir until smooth and incorporated.
- Add flour and stir until just combined.
- Grease a 10-inch cast iron skillet with a little melted butter. Pour batter into skillet and spread evenly. Gently press cookie dough pieces into brownie batter, leaving space between cookies.
- Bake for 30 minutes, or until sides are set and lightly toasted but the center seems moist. A tester should have moist crumbs but not wet batter.
- Cool slightly so the cast iron can be handled. Scoop and serve with ice cream dolloped into center.
Sounds delicious! Unfortunately, my hands and wrists can't handle heavy cast-iron cookware. I wonder what a good alternative might be?
Also wanting to know if a stainless steel pan can be substituted with good results?