No-Fail Double Chocolate Brownie Skillet Recipe

This homey dessert is wonderful served warm with a scoop of vanilla ice cream on top. If you don't own a cast-iron skillet, you can also bake this in an ovenproof baking dish. Keep in mind that you may need to adjust cooking time when using a traditional baking dish instead of a skillet.

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 in the sugar into the chocolate mixture. Add in the 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.

FOOD Magazine, Issue 4-2017. Recipe by Cy Ynares, Photography by Patrick Mateo, Styling by Pixie Sevilla