Triple Chocolate Skillet Brownie 

Prep Time: 20 minutes 

Cook Time: 10 minutes
Bake Time: 50-60 minutes 

Yield: 6 servings

Ingredients 

¾ cup (6 oz) Zeal Creamery Salted Butter
1 ½ cups granulated sugar 

½ cup packed dark brown sugar 

2 teaspoons vanilla extract

½ teaspoon kosher salt 

4 large eggs, straight from the refrigerator 

1 cup all-purpose flour
⅔ cup unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon instant espresso powder
3 oz dark chocolate, roughly chopped
3 oz milk chocolate, roughly chopped
3 oz white chocolate, roughly chopped

For Serving, Optional
Ice-cream of choice
Flake salt
Caramel sauce
Chocolate sauce 


Directions

  1. Place an oven rack to the middle of the oven. Preheat the oven to 350°F. 

  2. In a 10-inch cast iron or copper skillet over medium heat, melt the butter. Continue to cook until the butter is a dark golden brown and is giving off a nutty aroma, about 10 minutes. 

  3. Pour the butter into a medium heatproof bowl, scraping any of the browned bits from the base of the skillet. Let cool 5 minutes. 

  4. Add the granulated sugar, brown sugar, vanilla, and salt to the butter. Whisk to combine.

  5. Add the eggs, whisking to combine until very smooth. 

  6. In a small bowl, whisk together the flour, cocoa powder, baking powder, and espresso powder. 

  7. Add the dry ingredients to the wet, using a spatula to stir until combined. 

  8. Pour the brownie batter into the prepared pan, evenly spreading the batter. 

  9. Bake until the sides of the brownies have set and puffed along the edge, and the top is starting to crackle and look glossy, 50-60 minutes.

  10. Transfer the skillet to a wire rack and let cool 5-120 minutes. Serve with ice-cream, chocolate or caramel sauce, and finish with some flake salt. It can be eaten straight from the skillet with spoons or scooped and then served in individual bowls.

Notes 

  • For a very fudgy center, bake until a knife or toothpick inserted into the center comes out wet with a few crumbs. For a firmer texture, bake until a toothpick or knife inserted comes out clean, but has crumbs on it. 

Mickayla Wawrousek