Skillet Brownie Recipe
A rich and gooey skillet brownie with chocolate chunks and caramel drizzle, perfect for sharing.
Ingredients
Dairy & Chocolate
- 10 Tbsp salted butter
- 5 oz semi-sweet chocolate, roughly chopped (Ghirardelli baking bar)
- 3 oz milk chocolate, roughly chopped (Ghirardelli baking bar)
- 1 cup granulated sugar (whisked to remove lumps)
- 3 large eggs (room temperature)
- 1 tsp vanilla extract
- 1/2 cup all purpose flour (whisked)
- 2 Tbsp unsweetened cocoa powder (good quality)
- 1 regular size Hershey milk chocolate bar (divided, roughly chopped)
- 2 packs Rolo candies (divided, roughly chopped)
- salted caramel sauce salted caramel sauce
Instructions
- Preheat oven to 350°F (175°C). Lightly spray a 9-inch skillet with cooking spray.
- Microwave butter and chocolates in 20-30 second intervals until melted, then cool slightly.
- Mix in sugar, eggs, and vanilla until smooth. Fold in flour and cocoa powder, then stir in half of the chopped chocolates and candies.
- Pour batter into skillet, top with remaining chopped chocolates, and bake for 30 minutes. Check with a toothpick for doneness.
- Cool slightly, then top with leftover candies, ice cream if desired, and drizzle with salted caramel sauce before serving.
Notes
For extra gooeyness, slightly underbake and let sit for a few minutes before serving.