Raspberry Ripple Skillet Brookie
User Reviews
0.0
0 reviews
Unrated
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
45 mins
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Servings
12
-
Calories
257 kcal
-
Course
Dessert
Raspberry Ripple Skillet Brookie
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
For the Raspberry Sauce
- 8 oz fresh raspberries
- 1 tablespoons granulated sugar
- 1 teaspoons lemon juice
For the Brownie:
- ⅓ cup butter melted
- ½ cup brown sugar
- ¼ cup white sugar
- ⅓ cup unsweetened dark cocoa powder
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ¼ cup all-purpose flour
For the Cookie Dough:
- ¼ cup butter softened
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ⅔ cup all-purpose flour
- ⅛ teaspoon baking soda
- Pinch salt
- ⅓ cup dark chocolate chips divided
Instructions
- In a small pot, combine the raspberries, sugar, and lemon juice. Heat over medium low until the raspberries burst and thicken, around 20-30 minutes. Remove from heat, then press mixture through a sieve to remove seeds. Set aside.
- Preheat the oven to 350 degrees. Lightly grease a 10-inch cast iron skillet or round baking pan with non-stick spray, then set aside.
For The Brownie
- In a medium-sized bowl, whisk the melted butter and sugars together until the sugar has dissolved. Add the cocoa powder, whisking until dissolved and smooth. Beat in the egg and vanilla until well incorporated, then stir in the flour and salt until the batter is smooth and thick. Set aside.
For The Cookie Dough
- In a separate medium-sized bowl, beat the butter and sugars together until light and fluffy, around 3 minutes. Add the egg and vanilla, beating until smooth. Add in the flour, baking soda and salt, stir in the dry ingredients until a cookie dough forms. Fold in half of the chocolate chips, then set aside.
To Assemble
- Pour the brownie batter into the skillet and spread out evenly with a spatula. Swirl the raspberry sauce throughout the brownie with a spoon. Scoop the cookie dough into the brownie batter, then sprinkle with the remaining chocolate chips.
- Bake for 25-30 minutes, or until the cookie is golden and the edges are set and pulling away from the sides of the pan. Do not over-bake.
- Allow to cool in the pan for about 10 minutes and serve hot with your favorite flavor of ice cream.
Notes
- The raspberry sauce can be prepared in advance and stored in the fridge for up to three days prior.
Nutrition Information
Show Details
Calories
257kcal
(13%)
Carbohydrates
36g
(12%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Cholesterol
51mg
(17%)
Sodium
207mg
(9%)
Potassium
132mg
(4%)
Fiber
2g
(8%)
Sugar
25g
(50%)
Vitamin A
320IU
(6%)
Vitamin C
5.1mg
(6%)
Calcium
42mg
(4%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Calories | 257kcal | 13% |
| Carbohydrates | 36g | 12% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 51mg | 17% |
| Sodium | 207mg | 9% |
| Potassium | 132mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
| Vitamin A | 320IU | 6% |
| Vitamin C | 5.1mg | 6% |
| Calcium | 42mg | 4% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
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