I'm Not Addicted to Chocolate, Chocolate is Addicted to Me
So what I’ve done to Jamie’s recipe is reduce the sugar quite considerably – I personally prefer my desserts less sweet than I guess he does. I have also decided to cook mine in a cast-iron skillet giving it a slightly crunchier exterior but equally as gooey inside. Together with reducing the cooking duration to ensure an extra gooey brownie.
Be sure to serve the brownie warm with a delicious scoop of your favourite ice cream. I just love the combo of a hot/cold dessert.
Dark Chocolate Brownie Skillet Cookie
Adapted from Jamie Oliver
250g unsalted butter
200g dark chocolate, broken up
80g cocoa powder, sifted
65g plain flour, sifted
1 teaspoon baking powder
200g caster sugar
4 large free-range eggs
50g chopped nuts
½ cup dark chocolate chips
choc sauce and toffee sauce
Preheat your oven to 180°C. Grease a cast-iron skillet or baking dish. In a large bowl over some simmering water, melt the butter and the chocolate and mix until smooth. In a separate bowl, mix together the cocoa powder, flour, baking powder and sugar, then add this to the chocolate and butter mixture. Stir together well.
Beat the eggs and mix in until you have a silky consistency. Add the nuts, be careful not to over mix at this point, as the butter may separate from the mixture. Pour your brownie mix into the skillet or dish, and place in the oven for 8-10 minutes, depending on the size of the dish and thickness of the brownie.
You don't want to overcook them so, unlike cakes, you don't want a skewer to come out all clean. The brownies should be slightly springy on the outside but still gooey in the middle. Serve warm, with a scoop of ice cream and drizzle over some chocolate and/or toffee sauce.