This rich, delicious, chocolaty Skillet Brownie is the perfect quantity for two people. We've scaled this recipe down so you can make a smaller portion of our 5 star rated Ultimate Chocolate Brownies, perfect for Valentine's Day or even just a dessert! We've used a skillet to bake it in, if you don't have one, just go for a small sized baking tin.
5 ingredients7 steps
Nut Free
Vegetarian
Ingredients
MetricImperial
For the Brownie
100gUnsalted Butter (softened)
175gDark chocolate
1Egg (large)
125gBillington's Unrefined Dark Muscovado Sugar
25gAllinson's Self Raising Flour
Utensils
Cast iron skillet (or small baking tin)
Nutritional information per 206g serving
Energy 1158cal
Fat 68g
of which Saturates 42g
Carbohydrates 123g
of which Sugars 113g
Protein 9.7g
Salt 0.35g
Method
Step 1
Preheat the oven to 190°C (fan 170°C, gas mark 5) and grease your cast iron skillet with butter.
Step 2
Melt the chocolate and butter in a heatproof bowl over a pan of simmering water.
Ingredients for this step
175gDark chocolate
Step 3
Whisk the egg until pale and fluffy, add the muscovado sugar and whisk until thick - then gently fold in the chocolate.
Ingredients for this step
1Egg (large)
125gBillington's Unrefined Dark Muscovado Sugar
Step 4
Sieve in the flour and fold in until the mixture is smooth.
Ingredients for this step
25gAllinson's Self Raising Flour
Step 5
Pour into the prepared tin and bake for 15-20 minutes, until you see a paper-like crust on top, there should still be some movement in the centre.
Step 6
If your brownie begins to brown around the edges, loosely cover with baking paper to protect it whilst it continues to bake.
Step 7
Remove from the oven. The brownie texture should still be gooey in the centre (it will firm up as the brownie cools). Leave to cool slightly before adding a generous dollop of ice cream.
