Skillet Brownie

When I go to BJ’s pizza, I have to get the Pizookie for dessert. For those of you who do not know, a Pizookie is a delicious, melt-in-your-mouth skillet cookie with ice cream on top. When I was looking through my cookbooks, I found a recipe for a Skillet Brownie by Ina Garten and I knew I had to try it because what is better than a slightly underbaked brownie? 

I held off on preheating the oven until the batter had cooled to room temperature. Melt the butter, 4 oz of chocolate (around 1/2 cup), and unsweetened chocolate in a heat-proof bowl over simmering water. The unsweetened chocolate is really not fun to eat by itself. The butter will not melt as fast as the chocolate, so take off the chocolate from the heat when the butter is almost melted, so you do not overcook the chocolate and the butter will continue to melt. Let cool for 15 minutes. 

This is the point where I realized that I was out of sugar from all of my baking that day, so I had to literally run to Target during this 15 minutes of cooling. In a bowl, stir together the eggs, vanilla, and sugar. Make sure not to whisk them. Stir the chocolate into the egg mixture until combined. Continue to cool until at room temperature. Now is the time to heat the oven because the chocolate cools fairly quickly. 

Once cooled, sift the 1/4 cup of the flour, baking powder, and salt. Stir into the chocolate mixture. Toss the rest of the chocolate chips with 1T of flour and then add to the chocolate. I had an 8” skillet, so all of my batter fit into the one pan. The recipe says to only bake for 22 minutes, but that only works for the 5 inch pans. I had to bake mine longer. I baked it until the middle didn’t jiggle as much since I still wanted it to be slightly underbaked.  There is no point in using a toothpick to test the brownie being done. Scoop some ice cream for the middle of the brownie and dig in!

I loved this recipe and can’t wait to make it again! I now want to make a cookie skillet to see how it compares to the Pizookie!