El Chico Brownie Skillet Recipe
Indulge in the delightful El Chico Brownie Skillet, a rich dessert blending cocoa and flour to perfection, baked and served warm for an unforgettable treat.
Servings: 4
Calories: 250kcal
Equipment
- 8-inch cast iron skillet
- Mixing bowls
- Whisk
- Measuring cups, and spoons
- Rubber spatula
Ingredients
- ½ cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ¼ cup chocolate chips
- Vanilla ice cream (for serving, optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, melt the butter in the microwave or on the stovetop. Allow it to cool slightly.
- Add the granulated sugar to the melted butter and whisk until well combined.
- Beat in the eggs and vanilla extract until the mixture is smooth and creamy.
- In another bowl, combine the cocoa powder, flour, salt, and baking powder. Whisk them together until well mixed.
- Slowly incorporate the dry ingredient mixture into the wet ingredients, stirring until they are just blended together.
- Fold in the chocolate chips.
- Grease the cast iron skillet with butter or cooking spray. Pour the brownie batter into the skillet, ensuring an even spread.
- Place in the preheated oven and bake for approximately 20-25 minutes, or until a toothpick inserted into the center emerges with a few slightly moist crumbs.
- Take it out of the oven and allow it to cool for a short while before serving. Top with vanilla ice cream, if desired.