Try this Brown Butter Chocolate Chip Brownie Skillet recipe, or contribute your own.
Suggest a better descriptionSource: Vanilla Bean Blog
- Adjust oven rack to middle of the oven.
COOKIE DOUGH
- In a small bowl, whisk together flour, baking powder, and baking soda.
- Slice 4 tablespoons of butter into four pieces, and place in large bowl.
- Melt remaining 8 tablespoons of butter in medium skillet over medium-high heat.
- Brown butter until it is dark golden brown, and giving off nutty aroma, 2 to 3 minutes.
- Pour browned butter (and any bits of browned butter stuck to bottom of skillet) into bowl with room temperature butter, and stir until all butter is melted and combined.
- Stir in granulated and brown sugars, vanilla, and salt with a rubber spatula, mixing until combined.
- Whisk in egg and yolk until fully combined, about 45 seconds.
- Pour flour mixture into bowl and use spatula to combine (it may take a minute to incorporate all the dry ingredients).
BROWNIE BATTER
- In small bowl, whisk together flour, baking powder, and salt.
- In a large bowl, whisk together eggs, granulated and brown sugars, oil, and vanilla.
- Place chocolate and butter in a small, heavy-bottom saucepan set over low heat and melt together, stirring frequently to prevent chocolate from scorching.
- Continue cooking until mixture is smooth.
- Off the heat, add cocoa powder to chocolate and whisk until completely combined.
- Add chocolate mixture to sugar-egg mixture and whisk until smooth.
- Add flour mixture and stir with spatula until just combined.
- Pour the brownie batter into greased/prepared skillet.
- Dollop half of the cookie dough over the top of the brownie batter, and use a knife to mix it into dough (the dough is dense and a little crumbly, so this won’t be pretty swirls, just delicious bits of cookie dough).
- Bake @ 350* for 28 to 35 minutes, until the sides of the brownies have set, the top is starting to crackle and look glossy.
- For a very fudgy, molten chocolate center, bake until a wooden skewer or toothpick inserted into the center comes out wet with just the beginning of crumbs.
- For a firmer texture, bake until a skewer inserted is not wet but should has good amount of crumbs clinging to it.
- Transfer the pan to a wire rack and let cool until just warm. Serve with ice cream if desired. Brownie can be eaten straight out of the pan, or scooped and served in individual bowls.
Note that only half the cookie dough batter is used here; the rest can be mixed with 4 oz [113 g] of chopped chocolate, formed into 1.5 oz [45 g] balls, and baked at 350F [180C] for 9 to 10 minutes (see Brown Butter Chocolate Chip Cookies, page 30 in 100 Cookies).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (3135g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 10346 | ||
Calories from Fat: 3968 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 440.9g | 588 % | |
Saturated Fat 206.2g | 1031 % | |
Monounsaturated Fat 159.7g | ||
Polyunsanturated Fat 47g | ||
Cholesterol 924.7mg | 285 % | |
Sodium 2562.4mg | 88 % | |
Potassium 3590.7mg | 94 % | |
Total Carbohydrate 1532.6g | 451 % | |
Dietary Fiber 23.3g | 93 % | |
Sugars, other 1509.3g | ||
Protein 102.6g | 147 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 10346
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