From the Cook
From the Cook
From the Cook
1/4
Skillet Mexican Brownie
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Instructions
1
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Preheat over to 350°F.
2
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In a medium bowl whisk the melted butter, sugar, cocoa powder, cinnamon, vanilla and salt.
3
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Whisk in the eggs, one at a time, until mixture is silky.
4
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Stir in flour until combined. Fold in chocolate chips or chocolate candies.
5
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Pour the mixture into a greased 8 inch cast iron skillet (or 8 inch glass baking dish) and bake for 22-25 minutes or until the center is set and slightly puffed.
6
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Top with ice cream and enjoy.
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Tips & Tricks (5)
- Bloom Your Cocoa Powder 🍫Whisk cocoa powder with hot melted butter before adding other ingredients to intensify the chocolate flavor and eliminate any bitter, raw cocoa taste.
- Toast Your Cinnamon 🌶️Lightly toast the cinnamon in a dry pan for 30 seconds before adding to enhance its warm, complex notes and prevent the flavor from becoming overpowering.
- Don't Overmix the Batter ✋Mix only until ingredients are just combined to avoid developing gluten, which leads to tough, cake-like brownies instead of the desired fudgy texture.
- Chocolate Chip Placement 📍Reserve some chocolate chips to press into the batter surface before cooking so they melt slightly and create pockets of gooey chocolate throughout the brownie.
- Perfect Skillet Temperature ⏱️Preheat your cast-iron skillet in the oven at 350°F for 5 minutes, then add batter for even heat distribution and a golden, crispy edge while keeping the center fudgy.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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