Triple Chocolate Skillet Brownie

Name: Triple Chocolate Skillet Brownie
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 -8 servings
Ingredients: Makes one 20cm /8inch skillet brownie; 200 g 70% dark chocolate; 70 g unsalted butter; 2 egg; 100 g soft light brown sugar; 30 g cocoa powder; 4 tbsp cornflour; 1/4 tsp salt; 50 g white chocolate; 50 g milk chocolate; 100 g dark chocolate; vanilla ice cream; chocolate

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Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings
6 -8 servings
Course
Baked Goods

Triple Chocolate Skillet Brownie

Shawn Wheeler

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These triple chocolate gluten-free skillet brownies are quick and easy to make. Serve with vanilla ice cream and chocolate sauce and prepare to share!

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Ingredients

Servings

Makes one 20cm /8inch skillet brownie
200 g 70% dark chocolate finely chopped, 7oz
70 g unsalted butter cubed, 2.5oz
2 egg large
100 g soft light brown sugar 3.5oz
30 g cocoa powder 1/4 cup
4 tbsp cornflour cornstarch
1/4 tsp salt
50 g white chocolate chopped into small pieces (or use chips, just under 2oz
50 g milk chocolate chopped into small pieces (or use chips, just under 2oz
100 g dark chocolate melted, to drizzle (optional, 3.oz
vanilla ice cream to serve
chocolate optional, shavings

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Instructions

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Preheat the oven to 180C (350F).
Place the chopped dark chocolate and butter in a bowl and set over a pot of barely simmering water (double boiler) to melt. Alternatively melt in the microwave on half power – heat for 30 seconds, stir and repeat the process until the chocolate is completely melted. Set aside to cool slightly.
Beat the eggs and sugar together until frothy – you can do this by hand using a balloon whisk or with a hand/stand mixer.
Pour the chocolate into the beaten eggs, adding it gradually and mixing with a balloon whisk until smooth.
Sift the cocoa powder, cornflour and salt over the chocolate and then mix together until smooth.
Fold in the chopped white and milk chocolate reserving a few pieces to add over the top of the brownie.
Pour the batter into the centre of the skillet - it may not go all the way to the edges but it will spread in the oven. Add a few pieces of chopped chocolate on the brownie, sinking them slightly into the batter.
Bake for 20 minutes and then remove from the oven. Oven temperatures vary so if the brownie is too wobbly in the middle continue to bake for another 5 minutes.
Serve in the pan while the brownie is still a bit warm, topped with ice cream and drizzled with a little melted chocolate (or chocolate syrup or caramel).

Notes

You can bake these in a regular greased and lined square brownie pan (20cm/8in). Bake for 25 minutes and cool for 30 minutes before slicing into squares.