Cast Iron Skillet Brownies For Two
No more waiting for the brownies to cool or worrying about slicing the perfect square with these gooey brownies made in a small cast iron skillet! The shiny top on these easy brownies for two begs to be shattered, and the decadent aroma of cocoa powder and chocolate chips promises super fudgy brownies.
Servings: 4 Servings
Calories: 325kcal
Ingredients
- 1 large egg room temperature
- ½ cup organic cane sugar or granulated sugar
- ½ teaspoon vanilla extract
- 2 tablespoons unsalted butter
- 2 tablespoons cold pressed refined coconut oil
- ⅓ cup semi-sweet chocolate chips optional extra for the batter
- ⅓ cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder, Dutch process
- ¼ teaspoon salt
- YORK Peppermint Patties optional to top
Instructions
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Grease a mini 6.5 inch skillet with butter (for better flavor!) or cooking spray.
- In a medium mixing bowl, add the egg, sugar, and vanilla extract. Whisk the mixture very well for 2 to 3 minutes until it is creamy and foamy. This helps create the crinkly and shiny brownie tops. Note - I like to mix the egg and sugar as the first step to 'dissolve' the sugar. I will even go back and whisk the mix a couple of times while I'm waiting for the chocolate to melt.1 large egg, 1/2 cup organic cane sugar, 1/2 teaspoon vanilla extract
- Melt the chocolate - In a small mixing bowl, add the 1/3 cup chocolate chips, butter, and coconut oil. You can either melt the chocolate over a double boiler (see Notes for details), or in the microwave in 30 second increments - stirring after each - until the chocolate chips are mostly melted. A few small chocolate lumps are ok because they will melt with the residual heat. Set aside and let cool for a couple of minutes - adding too hot of chocolate to the egg mixture and the egg will scramble.2 tablespoons unsalted butter, 2 tablespoons cold pressed refined coconut oil, 1/3 cup semi-sweet chocolate chips
- Pour the chocolate mixture into the egg mixture and stir until incorporated. Then sprinkle the dry ingredients over the top of the wet and stir until no dry streaks remain. Note - I recommend setting a fine mesh strainer over the bowl and sifting the dry ingredients over the wet to remove any lumps.1/3 cup all-purpose flour, 2 tablespoons unsweetened cocoa powder, Dutch process, 1/4 teaspoon salt
- Optional - Add a few tablespoons of chocolate chips to the batter if you like to have a little texture.
- Pour the batter into the prepared baking pan and bake the brownies for 23 to 25 minutes, or until a toothpick inserted in the middle comes out mostly clean - we want a few moist crumbs for fudgy brownies.
- As the brownies come out of the oven, top with a few peppermint patties (or any candy bar) so they can soften with the warm brownies. The brownies can be enjoyed warm and topped with scoops of ice cream.YORK Peppermint Patties
Notes
- Serving Size - This is a small batch brownies recipe that is easily doubled and made in a larger 8 or 9-inch skillet.
- Double Boiler - Use a mixing bowl that is large enough to sit on top of a small saucepan without touching the bottom. Bring about 2 inches of water to a simmer and set the bowl on top of the saucepan. Heat until the chocolate is mostly melted, stirring occasionally to incorporate the ingredients. A few lumps are ok because they will melt in the residual heat. This is my preferred method for melting the chocolate, butter, and oil because I can monitor the melting. Heat too long and the chocolate may seize up.
- Cocoa Powder - Dutch process or natural cocoa will work. I prefer Dutch because it is less acidic with a bold cocoa flavor.
- Fudgier Brownies - If you prefer a super fudgy brownie, check and take the brownies out of the oven a 23 minutes. Leave in longer if you prefer your brownies not as moist.
- Storing - The skillet brownies can be stored covered at room temperature for up to 1 week.
Nutrition
Calories: 325kcal | Carbohydrates: 34g | Protein: 4g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 62mg | Sodium: 167mg | Potassium: 159mg | Fiber: 2g | Sugar: 22g | Vitamin A: 250IU | Calcium: 25mg | Iron: 2mg