Brookie Skillet Recipe
dark-chocolate, fudgy brownie skillet topped with vanilla ice cream, magic shell, and pecans
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Ingredients
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Brownie Batter
Cookie Dough
Toppings
Method
Brownie Preparation
- 1
Melt the Butter
In a medium saucepan, melt 1 cup of unsalted butter over low heat.
- 2
Mix Sugars and Eggs
Remove from heat and stir in 1 cup granulated sugar and 1 cup brown sugar until well combined. Allow to cool slightly. Add 2 large eggs and 2 tsp vanilla extract, mixing until smooth.
- 3
Combine Dry Ingredients
In a separate bowl, whisk together 1 cup all-purpose flour, 1 cup unsweetened cocoa powder, and 1 tsp salt.
- 4
Combine Mixtures
Gradually fold the dry ingredients into the wet mixture until just combined. Stir in 1 cup dark chocolate chips.
Cookie Dough Preparation
- 5
Cream Butter and Sugars
In a mixing bowl, cream together 0.5 cup unsalted butter, 0.5 cup granulated sugar, and 0.5 cup brown sugar until light and fluffy.
- 6
Add Egg and Vanilla
Beat in 1 large egg and 1 tsp vanilla extract until well combined.
- 7
Mix Dry Ingredients
In another bowl, whisk together 1.5 cups all-purpose flour, 0.5 tsp baking soda, and 0.5 tsp salt.
- 8
Combine Cookie Dough
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in 1 cup chocolate chips.
Assemble and Bake
- 9
Preheat Oven
Preheat your oven to 350°F (175°C).
- 10
Layer the Skillet
In a 10-inch cast-iron skillet, pour the brownie batter evenly on the bottom, then spoon dollops of cookie dough on top of the brownie batter.
- 11
Bake
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out with a few crumbs.
- 12
Cool and Serve
Allow to cool for 10 minutes. Top with 2 scoops of vanilla ice cream, drizzle with magic shell, and sprinkle 0.5 cup chopped pecans before serving.