Skillet Brownie Recipe
A rich and gooey skillet brownie with chunks of chocolate and caramel, perfect for sharing.
Ingredients
Butter and Chocolate
- 10 Tbsp salted butter
- 5 oz semi-sweet chocolate, roughly chopped (I used a Ghirardelli baking bar)
- 3 oz milk chocolate, roughly chopped (I used a Ghirardelli baking bar)
Dry ingredients
- 1 cup granulated sugar (whisked to remove lumps)
- 1 tsp vanilla extract
- 1/2 cup all purpose flour (whisked)
- 2 Tbsp unsweetened cocoa powder (good quality)
Chocolate and candies
- 1 regular size Hershey milk chocolate bar, roughly chopped (divided)
- 2 packs Rolo candies, roughly chopped (divided)
Other
- salted caramel sauce salted caramel sauce
Instructions
- Preheat oven to 350°F (180°C). Spray a 9-inch skillet with cooking spray.
- Melt butter and chocolates in microwave, stirring until smooth. Cool slightly.
- Mix in sugar, eggs, and vanilla. Fold in flour and cocoa powder. Stir in half of the chopped chocolates and candies.
- Pour batter into skillet, top with remaining chocolates, and bake for 30 minutes. Cool slightly.
- Serve warm with caramel sauce, ice cream, and extra candies if desired.
Notes
For extra gooeyness, slightly underbake and serve warm.