Skillet Brownie

Skillet Brownie

This Skillet Brownie is the ultimate one-pan chocolate dessert. Everything is melted, mixed and baked directly in the MAKO Black Steel Mini Sear Pan, which means no mixing bowls, less washing up and maximum brownie satisfaction. The result is a rich, fudgy chocolate brownie with set edges, a soft centre and just the right amount of gooeyness.

PREP TIME

10 minutes

COOK TIME

30 to 38 minutes

SERVES

4

Ingredients

60g unsalted butter
1 tbsp neutral oil, such as vegetable or canola oil
60g bittersweet or semi-sweet chocolate, roughly chopped
75g granulated sugar
50g brown sugar, packed
1 large egg, at room temperature
1 egg yolk, at room temperature
½ tsp vanilla extract
30g plain flour
25g good-quality unsweetened cocoa powder
¼ tsp salt
½ tsp espresso powder, optional
40g chocolate chips, for topping
Vanilla ice cream, to serve

METHOD

1. Preheat the oven

Preheat the oven to 175°C.

2. Melt the butter and chocolate

Place the MAKO Black Steel Mini Sear Pan over low heat. Add the butter and chopped chocolate, then stir gently with a spatula or wooden spoon until melted and smooth. Remove the pan from the heat.

3. Cool the pan slightly

Allow the pan to cool for 4 to 5 minutes. It should feel warm, but not hot. This step is important because if the pan is too hot, the eggs may scramble when added.

4. Add the sugars and eggs

Add the neutral oil, granulated sugar and brown sugar directly to the pan. Stir until combined. Add the egg and egg yolk, then stir well. Add the vanilla extract and stir again.

5. Fold in the dry ingredients

Add the plain flour, cocoa powder, salt and espresso powder, if using. Fold gently until just combined. Stop mixing as soon as there are no visible flour streaks. Smooth the top, then scatter over the chocolate chips.

6. Bake the brownie

Transfer the pan to the oven and bake for 30 to 38 minutes, or until the edges are set and the centre still has a slight jiggle. A toothpick inserted near the edge should come out with moist crumbs. Do not wait for a clean toothpick in the centre, or the brownie may overbake.

7. Rest and serve

Carefully transfer the pan to a trivet or wire rack. Do not leave it on the stovetop, as the retained heat may continue cooking the brownie. Rest for 10 minutes, then serve warm straight from the pan with vanilla ice cream.