This fudgy skillet brownie is topped off with a layer of chocolate ganache. The more chocolate the better, right?
My family and I recently returned from a week-long trip to the beach. Don’t worry, we stayed away from humans and kept to ourselves. During our trip, we played in the ocean every day and were greeted by 10-15 foot waves. The waves were so big, in fact, that the lifeguards put up those warning flags and asked us to stay away from one section of the beach.
Two of the days, we saw some dolphins off in the distance. I even saw a dolphin jump completely out of the water to show off! It was so cool!
When we returned home, we had nothing to eat. The refrigerator was empty, and I obviously had no desserts sitting on the counter waiting for me. In order to get my chocolate fix, I decided to make a skillet brownie. That way, I could eat brownies but not have to worry about using a stand mixer or cutting it into smaller pieces.
Sadly, the first recipe I attempted was a complete failure. The recipe said to bake it at 350 degrees for 30 minutes. As you would expect, the brownie turned out drier than toast. I threw that one away and tried again with a different recipe. Although this new recipe also suggested a 30 minute bake time, I knew better and only baked for 20 minutes. In addition, I topped my brownie with a layer of chocolate ganache and sprinkled some flaky sea salt on top.
What we have here, folks, is a skillet brownie success. Not only is the brownie soft and fudgy, but it’s also covered in a rich and decadent layer of ganache. The flecks of sea salt on top help cut down on the sweetness. This is definitely a chocolate lover’s dessert!
Husband’s rating: 4.5 out of 5
Addie’s rating: 4.5 out of 5
My rating: 4.5 out of 5
Fudgy skillet brownie
- 1 stick (8 Tablespoons) unsalted butter
- ½ cup granulated sugar
- ½ cup brown sugar
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 1 and ½ teaspoons vanilla extract
- 3 large eggs room temperature
- 1 cup all-purpose flour
- 1 cup chocolate chips
- 1 cup chocolate chips
- ½ cup heavy cream
- pinch flaky sea salt optional
- Preheat your oven to 350°F. Generously grease a 10 inch skillet with butter and set aside (you can use larger or smaller skillets but will need to adjust the baking time).
- In a large microwave safe bowl, melt the butter in the microwave. Mix in the sugars, cocoa powder, salt and vanilla. Allow the mixture to cool slightly.
- Add in the eggs, one at a time, and mix well after each addition.
- Gently fold in the flour and chocolate chips until everything just comes together. Transfer the batter to your prepared skillet and smooth out the top.
- Bake in your preheated oven for about 20 minutes or until the brownie does not jiggle after being shaken. If you did not use a 10 inch skillet, you will want to keep checking the doneness. It is better to air on the side of being underdone than to bake this too long.
- Remove the skillet from the oven and set aside to cool. In the meantime, set the chocolate chips for the ganache in a medium sized bowl. Heat up the heavy cream in a large measuring cup so that it is almost boiling. Pour the hot cream over the chocolate chips. Allow everything to sit untouched for about a minute. Then vigorously whisk the cream and the chocolate chips together until it is smooth and silky.
- Transfer the ganache onto the top of the brownie and smooth out the top. Sprinkle with some flaky sea salt if desired.
- Cut and serve.