Dark Chocolate Brownie Skillet Cookie

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.


chocolate 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.

choc brownie


_ 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.

July 07.