I promised skillet dishes and so here is yet another. This Cast Iron Skillet Brownie is inspired by THIS ONE by Dinners, Dishes and Desserts. Looking at such a delightful treat, I knew it was high time that I added one to my repertoire, too.
I had bought a jar of Hershey’s chocolate and hazelnut spread that was on clearance at Target. I hid it away from The Children, who would have eaten it by the spoonful. Once I knew I was going to be making a skillet brownie, I brought it out from my cache and went to town.
I used white chocolate chips, which in hindsight may have been a mistake. Those chips have a different consistency when baked and they ended up sinking to the bottom, creating almost a solid layer of yellow stuff. They were a big disappointment, so next time I will stick to chocolate chips.
Also, make sure you season your pan between uses. I neglected to give my pan a new coat of oil after the skillet cookie. Although I greased it before baking, I had a hard time removing the brownie in an attractive manner. Luckily, no one complained.
- ½ cup butter, melted
- ½ cup chocolate hazelnut spread
- 1½ cups sugar
- 1 Tbsp vanilla
- 3 eggs
- 1 cup flour
- ½ tsp salt
- 1 cup white or milk or semisweet or peanut butter or butterscotch chips
- Combine the melted butter and hazelnut spread in a bowl, stirring until smooth.
- Add the sugar, eggs and vanilla, again stirring until smooth.
- Add the flour and salt.
- Fold in the chips.
- Spread into a well seasoned, greased 10 inch cast iron skillet.
- Bake in a preheated 350 degree oven for 35 minutes or until the top has a thin crispy layer.