Skillet Brownie

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.

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.