Skillet Brookie
Feb 25, 2018 1:04:42 GMT -5
Post by Honoria on Feb 25, 2018 1:04:42 GMT -5
Skillet Brookie
Recipe
PREPARATION 15 minutes
COOK TIME 25 minutes
SERVINGS Serves 8
Ingredients
For the brownie base:
2/3 cup of All Purpose Flour
1 Tbsp of Cocoa Powder
1/4 tsp of Salt
1 tsp of Instant Espresso Powder
1/2 cup of unsalted Butter, softened at room temperature
1 cup of Granulated Sugar
1 tsp of Vanilla Extract
2 Eggs
1 cup of Bittersweet Chocolate Chips, melted
Additional Chocolate Chips and Chopped Walnuts, optional
For the cookie:
1/2 cup of All Purpose Flour
1/4 tsp of Baking Soda
1/4 tsp of Salt
2 Tbsp of Unsalted Butter, melted
2 Tbsp of Brown Sugar
2 Tbsp cup of Granulated Sugar
1 Eggs
1 tsp of Vanilla Extract
1/2 cup of Semisweet Chocolate Chips
Preparation
1) Preheat your oven to 350 degrees, spray or butter a 10” pie pan or cast iron skillet with some non-stick spray and set it aside.
2) In a small bowl, whisk together the flour, cocoa powder, salt and espresso powder, set aside.
3) In a large bowl, cream together the butter and sugar using a spatula, then switch to a whisk and and whisk in the eggs and vanilla, mix until combined, then whisk in the melted chocolate and mix until fully incorporated.
4) Switch back to a spatula, fold in the dry ingredients, mix until incorporated, then pour the mixture into the prepared pan and set aside.
Now make the cookie dough.
5) In a large bowl, whisk together the butter, eggs, both kinds of sugar and vanilla, add the flour, baking soda, salt and chocolate chips and mix until a cookie dough forms.
6) Spread the cookie dough evenly over top of the brownie base, gently swirl it in and then sprinkle a handful of chocolate chips over the top, pop it in the oven and bake for 25 minutes.
7) Serve it warm with a scoop of vanilla ice cream.
Recipe
PREPARATION 15 minutes
COOK TIME 25 minutes
SERVINGS Serves 8
Ingredients
For the brownie base:
2/3 cup of All Purpose Flour
1 Tbsp of Cocoa Powder
1/4 tsp of Salt
1 tsp of Instant Espresso Powder
1/2 cup of unsalted Butter, softened at room temperature
1 cup of Granulated Sugar
1 tsp of Vanilla Extract
2 Eggs
1 cup of Bittersweet Chocolate Chips, melted
Additional Chocolate Chips and Chopped Walnuts, optional
For the cookie:
1/2 cup of All Purpose Flour
1/4 tsp of Baking Soda
1/4 tsp of Salt
2 Tbsp of Unsalted Butter, melted
2 Tbsp of Brown Sugar
2 Tbsp cup of Granulated Sugar
1 Eggs
1 tsp of Vanilla Extract
1/2 cup of Semisweet Chocolate Chips
Preparation
1) Preheat your oven to 350 degrees, spray or butter a 10” pie pan or cast iron skillet with some non-stick spray and set it aside.
2) In a small bowl, whisk together the flour, cocoa powder, salt and espresso powder, set aside.
3) In a large bowl, cream together the butter and sugar using a spatula, then switch to a whisk and and whisk in the eggs and vanilla, mix until combined, then whisk in the melted chocolate and mix until fully incorporated.
4) Switch back to a spatula, fold in the dry ingredients, mix until incorporated, then pour the mixture into the prepared pan and set aside.
Now make the cookie dough.
5) In a large bowl, whisk together the butter, eggs, both kinds of sugar and vanilla, add the flour, baking soda, salt and chocolate chips and mix until a cookie dough forms.
6) Spread the cookie dough evenly over top of the brownie base, gently swirl it in and then sprinkle a handful of chocolate chips over the top, pop it in the oven and bake for 25 minutes.
7) Serve it warm with a scoop of vanilla ice cream.
