Side Pannel
Skillet Brownies
Skillet Brownies
- Recipe Submitted by maryjosh on 02/13/2018
Ingredients List
- 5 ounces bittersweet chocolate, chopped
- 4 tablespoons (56 g) unsalted butter, chopped
- 1/2 cup (70 g) all purpose gluten free flour
- 1/4 teaspoon xanthan gum (omit if your blend already contains it)
- 3/4 cup (60 g) unsweetened cocoa powder
- 1/4 teaspoon kosher salt
- 3/4 cup (164 g) packed light brown sugar
- 2 tablespoons (28 g) vegetable oil
- 1 teaspoon pure vanilla extract
- 3 eggs (180 g, out of shell) at room temperature, beaten
Directions
Preheat your oven to 350°F. Grease a 12-inch cast iron (or other oven-safe) skillet and set it aside.
In a small bowl, place the chopped chocolate and butter. Melt the chocolate and butter either in the microwave in 30-second bursts or placed over a small pot of simmering water (making sure the bowl doesn’t touch the water, and the water doesn’t boil), stirring periodically until smooth. Set the bowl aside to cool briefly, until no longer hot to the touch.
In a large bowl, place the flour blend, xanthan gum, cocoa powder and salt, and whisk to combine well. Add the brown sugar, and whisk again, working to break up any lumps in the brown sugar. Create a well in the center of the dry ingredients, and add the chocolate and butter mixture, then the oil, vanilla and eggs, mixing to combine after each addition. The batter will be thick but smooth.
Scrape the batter into the prepared skillet and spread into an even layer with a wet spatula. Place in the center of the preheated oven and bake for 22 minutes, or until the brownies are just beginning to pull away slightly from the sides of the skillet and look set in the center. Allow to cool for about 10 minutes before slicing into wedges or serving. Or serve immediately by scooping out with a large spoon. But if you do it that way, you have to serve it with a scoop of ice cream or what’s the point.
In a small bowl, place the chopped chocolate and butter. Melt the chocolate and butter either in the microwave in 30-second bursts or placed over a small pot of simmering water (making sure the bowl doesn’t touch the water, and the water doesn’t boil), stirring periodically until smooth. Set the bowl aside to cool briefly, until no longer hot to the touch.
In a large bowl, place the flour blend, xanthan gum, cocoa powder and salt, and whisk to combine well. Add the brown sugar, and whisk again, working to break up any lumps in the brown sugar. Create a well in the center of the dry ingredients, and add the chocolate and butter mixture, then the oil, vanilla and eggs, mixing to combine after each addition. The batter will be thick but smooth.
Scrape the batter into the prepared skillet and spread into an even layer with a wet spatula. Place in the center of the preheated oven and bake for 22 minutes, or until the brownies are just beginning to pull away slightly from the sides of the skillet and look set in the center. Allow to cool for about 10 minutes before slicing into wedges or serving. Or serve immediately by scooping out with a large spoon. But if you do it that way, you have to serve it with a scoop of ice cream or what’s the point.
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