It’s my Birthday tomorrow 🙂 and I have another recipe from my birthday week to share with you. It is a tricky one to define, its a brownie baked in a skillet but its also kinda like a cookie! So to cover all bases I have decided to christen it a skillet brownie cookie! But all that matters is this brownie / cookie tastes amazing and will satisfy all cookie lovers and all brownie lovers alike. A real win win if you ask me 😉
So it’s a brownie then?
Like I said its kinda hard to define, it has that lovely paper thin topping you expect a brownie to have and it definitely has a good strong chocolate flavour to it.
And it has a super squidgy fudgy center to it, that defiantly puts it into the category of brownie.
So it’s not a cookie then?
Technically its not, but because its thin it could be mistaken as a cookie, when fully cooled and cut into wedges it can be enjoyed like a cookie.
Though I preferred to eat mine warm with a scoop of good vanilla ice cream 😉 but others I shared this with enjoyed it cold and ate a wedge with a cup of coffee and they even referred to it as a cookie!
So call it what you like brownie or cookies but trust me when I tell you it tastes amazing!
The beauty of this recipe is its all prepped and cooked right in you skillet, my skillet is 9 inches so adjust cooking time if you are using a smaller one, I don’t recommend using a larger one. There is no need for loads of bowls. You melt your butter and chocolate on the stove top in your skillet then add in your sugars and eggs, mix it in. Add the flour, baking soda and espresso powder mix in and pop the whole lot in a preheated oven and 50 minutes later you will have an amazing brownie or possibly cookie to devour. I highly recommend the scoop of vanilla ice cream to go with it 😉 Hey it is my birthday after all!
Skillet Brownie Cookie Cake
- 150 grams Unsalted butter ((3/4 cup))
- 90 grams good quality dark chocolate coarsely chopped ((3 ounces))
- 200 grams light brown sugar ((1 cup - firmly packed))
- 110 grams granulated sugar ((1/2 cup))
- 3 large eggs
- 1 teaspoon vanilla extract
- 115 grams plain flour (all purpose, (3/4 cup))
- 1/2 teaspoon baking soda
- 1 teaspoon instant espresso powder ((other kinds of instant coffee will be fine))
- 1/4 teaspoon fine sea salt
- Preheat your oven to 170C / 325F / Gas mark 3.
- Place your butter and chopped chocolate into your skillet and gently melt it over a very low heat.
- Once melted remove your skillet from the heat and add in your sugars and mix well.
- Add in your eggs one at a time mixing between each addition. Then mix in your vanilla extract.
- Add in the flour, baking powder and salt and stir to mix everything together.
- Clean down the edges of your skillet with a rubber spatular and push the batter in towards the middle of your skillet.
- Place your skillet in the middle of your oven and allow your brownie to bake for at least 50 minutes.
- Once the time is up take your skillet out of the oven but leave the brownie alone for 15 minutes to slightly cool down and firm up a bit more.
- Cut up and serve if you wish to eat it warm. If not allow it to fully cool down before cutting it into wedges and storing it.
- This brownie will keep well in an airtight container at room temperature for at least 5 days.