Description
Skillet Brookies combine the chewy goodness of brownies with the rich, buttery texture of cookies, baked together in a cast iron skillet for a warm, gooey dessert perfect for sharing. With chunks of semi-sweet chocolate throughout, this skillet treat offers the best of both worlds in every bite.
Ingredients
Cookie Dough
- 6 tablespoons unsalted butter (melted)
- 1/3 cup brown sugar
- 1/3 cup white sugar
- 2 egg yolks (room temperature)
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 2/3 cup chocolate chips (plus more for topping)
Brownie Batter
- 10 tablespoons unsalted butter (diced)
- 6 oz semi-sweet chocolate (65-70%, chopped)
- 3 tablespoons neutral oil
- 1/2 cup dutch process cocoa powder
- 2 eggs (room temperature)
- 2/3 cup sugar
- 2/3 cup brown sugar
- 1 tablespoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 3/4 cup chocolate chips
Instructions
- Preheat and prepare the skillet. Preheat your oven to 350°F and place an oven rack in the center. Grease a 10-11 inch cast iron skillet generously with butter, then line the bottom with a round piece of parchment paper to ensure easy removal of the brookies later.
- Make the cookie dough. In a small bowl, whisk together the flour, baking soda, and salt. In a medium bowl, whisk the melted butter with the brown sugar and white sugar until smooth. Add the vanilla and egg yolks and whisk till combined. Fold in the dry flour mixture and chocolate chips gently with a rubber spatula until no flour streaks remain. Refrigerate the dough to firm up while preparing the brownie batter.
- Melt the chocolate mixture. In a small saucepan over medium-low heat, combine the diced butter, chopped semi-sweet chocolate, neutral oil, and cocoa powder. Whisk continuously until everything melts and the mixture is smooth and free of lumps. Remove from heat and allow to cool slightly.
- Whisk eggs and sugars. In a large bowl, whisk together the eggs, brown sugar, white sugar, and vanilla extract for 3-4 minutes until the mixture is very foamy, either by hand or with a mixer. Then whisk in the slightly cooled chocolate mixture until fully combined.
- Incorporate dry ingredients and chocolate chips. In a small bowl, mix the flour, salt, and baking powder. Fold the dry ingredients along with the chocolate chips into the chocolate batter until well combined with no streaks.
- Assemble and bake. Spread the brownie batter evenly in the prepared skillet. Dollop scoops of the chilled cookie dough evenly over the top, pressing lightly to embed it in the batter. Sprinkle additional chocolate chips on top. Bake for 25-30 minutes, or until the cookie dough is just golden and the brookies are set. Let cool completely before slicing.
Notes
- Use a hand mixer or whisk vigorously for fluffier brownie batter.
- Chilling the cookie dough before baking helps maintain separate textures within the brookies.
- Adjust baking time slightly depending on your oven and skillet size; the center should be set but still fudgy.
- For best results, use a 10-11 inch cast iron skillet.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
