Skillet Brownies With White Chocolate Chips
Delicious homemade brownies to pair with strawberry ice cream
- ¼ cup (60 mL) plus ¼ tsp (1 mL) all-purpose flour, divided
- ¼ cup (60 mL) unsweetened cocoa powder
- 1 tsp (5 mL) baking powder
- ¼ tsp (1 mL) salt
- ½ cup (125 mL) unsalted butter (1 stick)
- ½ cup (125 mL) semi-sweet chocolate chips
- ½ cup (125 mL) granulated sugar
- 2 eggs
- 1 tsp (5 mL) vanilla extract
- ¼ cup (60 mL) white chocolate chips
Preheat oven to 350°F (180°C).
In a small bowl, combine ¼ cup of flour, cocoa powder, baking powder, and salt.
Add the butter and semi-sweet chocolate chips to a medium microwave-safe bowl. Microwave, uncovered, on HIGH for 1 minute or until melted. Stir to combine.
Whisk in sugar, eggs, and vanilla.
- Whisk the dry mixture into the chocolate mixture.
Divide the batter evenly between the two 5.5” (14-cm) Cast Iron Skillets (about 1 cup/250 mL batter per skillet).
In a small bowl, toss white chocolate chips with ¼ tsp (1 mL) of flour. Sprinkle on top of the brownie batter, dividing between both skillets.
Bake for 23–25 minutes or until a toothpick inserted comes out with a few moist crumbs.
Allow the skillets to cool for 5 minutes before serving.
- 2–4 servings
Nutrients per serving:
U.S. nutrients per serving (1 whole brownie): Calories 1140, Total Fat 75 g, Saturated Fat 45 g, Cholesterol 315 mg, Sodium 390 mg, Carbohydrate 119 g, Fiber 4 g, Total Sugars 94 g, Added Sugars 51 g, Protein 14 g
Tossing the white chocolate chips with flour allows the chips to stay on top of the brownie instead of sinking in the batter.