What’s Cooking in Gail’s Kitchen? Be Our Guest: Double Chocolate Skillet Brownie! I love gooey brownies, especially right out of the oven. Maybe it’s the butter and brown sugar that makes them so delicious. Or it might be the smidgen of peanut butter mixed with real vanilla extract. Lest we not forget the main attraction: dark chocolate and semi-sweet chocolate for that rich delectable aftertaste once your teeth sink in. Mmmm. Pass me the milk, please.
DOUBLE CHOCOLATE SKILLET BROWNIE
6 tablespoons butter, room temperature
1/3 cup crunchy natural peanut butter
3/4 cup brown sugar
1 large egg
2 teaspoons vanilla
1 cup flour
2 tablespoons cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt crystals
1 1/2 cup semi-sweet chocolate chips
1/4 cup white chocolate chips (optional), for garnish
2 tablespoons walnuts, chopped (optional)
Preheat oven to 350°. Grease a 10″ iron skillet and set aside. In a stand mixer, combine butter, peanut butter, and brown sugar on low speed. Add egg and vanilla extract. Gradually mix in flour, cocoa, baking soda, and sea salt crystals. Fold in chocolate chips. Transfer batter to iron skillet. Spread evenly. Sprinkle with white chocolate chips and chopped walnuts. Bake until set in center and pulling away from sides, 20-24 minutes. Let cool 10 minutes. Cut into pie-shaped wedges. Serve warm.