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Bake A Different Kind Of Brownie On National Brownie Day

You don’t need an excuse like National Brownie Day to bake (or buy) a batch of brownies. But it’s reason enough to celebrate this all-star favorite that you’ve loved as a kid, but still hanker for as an adult. You probably already have your go-to brownie recipe that you can whip up in an instant. So we’re giving you a bit more variety with these two fun recipes that’ll make you love brownies even more.

Double Chocolate Brownie Skillet


Double Chocolate Brownie Skillet

Do brownies have to be cut into squares? Not really. Cy Ynares of The Bald Baker (IG: @thebaldbakerph) keeps things simple and sinful with this chewy, gooey, fudgy recipe. Bake it in an over-proof baking dish, or even better, a cast iron skillet, then attack with spoons while still warm.

Serves 6

  • 3/4 cup all-purpose flour
  • 1 1/4 teaspoons baking powder?
  • 1/2 cup cocoa powder?
  • 1 1/4 teaspoons sea salt
  • 3/4 cup butter?
  • 1 1/2 cups bittersweet chocolate?
  • 1 1/3 cup granulated sugar
  • 4 eggs?
  • 1 tablespoon vanilla extract
  • 1/3 cup pecans, chopped
  • 1/3 cup dark chocolate callets or chips


1. Preheat oven to 350°F. Grease a 9-inch skillet with butter. Set aside.?

2. Mix flour, baking powder, cocoa powder, and salt. Set aside.

3. Melt butter and bittersweet chocolate over a double boiler or bain marie. Stir until smooth and allow to cool.?

4. Whisk sugar into the chocolate mixture. Add eggs one at a time, followed by the vanilla extract.?

5. Fold in the flour mixture, pecans, and chocolate chips. Mix until everything is fully incorporated.

6. Pour the batter into the skillet and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool a little and serve immediately with a scoop (or two) of vanilla ice cream.


Photography by Pat Mateo

Styling by Pixie Rodrigo Sevilla


Bacon and Potato Chip Brownies


Bacon and Potato Chip Brownies

Brownies are easy to make (trust us) and even better you can add any which flavor. This brownie recipe by baker and food stylist Tina Concepcion Diaz of Taza Platito combines our favorite salty treats with chocolate for an absolutely irresistible treat. You can choose to fold in additional chocolate chips into the batter, or use white chocolate instead of dark or semisweet to melt and spread on top of the bars for more color contrast.

Makes about 16 bars

  • 1 400-gram pack bacon, chopped
  • 1/2 cup unsalted butter?
  • 1 1/4 cups brown sugar?
  • 2 large eggs
  • 2 tablespoons honey?
  • 1 1/2 cups all-purpose flour?
  • 1/2 teaspoon baking soda?
  • 1/2 teaspoon salt?
  • 2 cups semisweet chocolate chips
  • 1 bag plain potato chip ridges, coarsely broken
  • additional melted chocolate, for drizzling, optional


1. Cook the chopped bacon until crisp and golden. Drain the bacon and reserve 2 tablespoons of rendered oil.?

2. Preheat oven to 300°F. Line a 9-inch square pan with nonstick baking paper with overhanging sides for easy lifting after baking.?

3. In a small saucepan, combine rendered bacon oil, butter, and sugar over medium heat. Cook, stirring until butter melts and sugar dissolves in the liquid. Transfer to a mixing bowl and let cool until just slightly warm.?

4. Add eggs and honey to the sugar mixture and mix well using a wire whisk.

5. In another bowl, blend flour, baking soda, and salt. Add to the egg-sugar mix and stir slowly until butterscotch batter is smooth and free of lumps. Pour into prepared pan, spreading it evenly.

6. Bake in preheated oven for 45 to 55 minutes or until top is dry and gives slightly when pressed.

7. Place pan on a wire rack and while hot, sprinkle chocolate chips on top. Return to the oven for 2 minutes.?

8. Take pan out and with an angled metal spatula or dinner spoon, spread melted chocolate, if using, evenly over baked butterscotch. Sprinkle bacon and broken potato chips all over chocolate, pressing them lightly. Drizzle with more melted chocolate, if desired. Cool completely before removing from the pan using the overhanging sides of the baking paper. Chill briefly then cut into squares for serving.


Photography by Paul del Rosario

Styling by Tina Concepcion Diaz

Set styling by Athena Fregillana