Fudgy Skillet Brownie with Ice Cream
The ultimate fudgy skillet brownie, deeply chocolatey, rich and gooey in the centre with a crackly top. Serve straight from the pan with a generous scoop of ice cream.
Prep time: 10 minutes Cook time: 30 minutes, plus 20 minutes resting Serves: 6–8
Ingredients:
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170g unsalted butter, plus 15g extra for greasing
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200g 70% dark chocolate, roughly chopped
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100g brown sugar
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200g caster sugar
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2 eggs plus 1 egg yolk, at room temperature
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2 tsp vanilla extract
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80g plain flour
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35g cocoa powder
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½ tsp salt
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⅓ cup chocolate chips
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45g hazelnuts, roughly halved
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2 tbsp HFM peanut butter (optional)
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1 tsp flaked sea salt, to finish
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Ice cream, to serve
Method:
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Preheat the oven to 160°C (140°C fan-forced).
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Melt the butter and chopped chocolate in a heatproof bowl set over a saucepan of gently simmering water, stirring with a silicone spatula until smooth and glossy. Remove from heat.
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Whisk in both sugars until combined.
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Add the eggs, egg yolk and vanilla and whisk until the mixture thickens slightly.
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Sift in the flour, cocoa powder and salt and gently fold through until just combined - do not overmix.
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Fold in the chocolate chips, hazelnuts and peanut butter if using.
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Brush the skillet generously with the extra butter and pour in the brownie mixture, smoothing the top with a spatula.
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Sprinkle with flaked sea salt and bake for 25–30 minutes, until the edges are set but the centre still has a slight wobble. Rest in the pan for at least 20 minutes before serving.
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Serve warm, straight from the skillet, with ice cream.
Note:
A slight wobble in the centre when you pull it from the oven is exactly what you want - the brownie will continue to set as it rests. If you prefer a more set brownie, add an extra 5 minutes. The peanut butter swirl is optional but highly recommended.
