Gooey Triple Chocolate Skillet Brownie
What if the best chocolate dessert you ever make comes together in one skillet, with three forms of chocolate and a center that stays impossibly soft? This Gooey Triple Chocolate Skillet Brownie has the crackly edges of a classic brownie, the fudgy middle of a molten lava cake, and enough melted chocolate to satisfy even the most serious cocoa craving. One pan, three kinds of chocolate, and a short bake time create a warm, rich, spoonable dessert.
Ingredients
- 4 large eggs room temperature when possible
- 1 cup granulated sugar 200 g
- 1/2 cup unsalted butter, melted 115 g, cooled slightly
- 7 oz semisweet chocolate, melted 200 g
- 1/2 cup unsweetened cocoa powder 50 g
- 3/4 cup all-purpose flour 95 g
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups semisweet chocolate chunks divided
- 6 1½ Kinder Bueno bars, chopped / cups Maltesers
Instructions
- Preheat the oven to 350 degrees Fahrenheit, 175 degrees Celsius. Place a rack in the center position.
- In a large bowl, whisk together the eggs and granulated sugar until the mixture is smooth and slightly pale. This step helps dissolve the sugar and gives the brownie a shiny top.
- Stir in the melted butter. Make sure the butter is warm but not steaming hot.
- Add the melted semisweet chocolate and vanilla extract. Mix until fully combined. The batter will look glossy and thick.
- Fold in the cocoa powder, all-purpose flour, and salt. Use a spatula and mix just until no dry streaks remain. Overmixing can make the brownie tough.
- Fold in 1 cup of the semisweet chocolate chunks. Reserve the remaining half cup for the top.
- Grease a 10-inch oven-safe skillet or baking dish with butter or nonstick spray. Pour the batter into the prepared skillet and spread it evenly.
- Sprinkle the remaining chocolate chunks over the top. Press them lightly so they stick to the batter.
- Bake for 25 to 30 minutes. The edges should look set and slightly puffed. The center should still have a soft jiggle when you gently shake the pan.
- Remove the skillet from the oven and let the brownie cool for about 10 minutes. The residual heat will finish setting the center while keeping it rich, gooey, and fudgy.
- Top with remaining chocolate chips, chopped Kinder Bueno, Maltesers
Notes
A toothpick inserted into the center should come out with moist crumbs attached, not clean batter. If you prefer a slightly firmer center, bake for an additional 3 to 5 minutes. The brownie will continue to cook in the hot skillet after baking. Store leftover brownie tightly covered at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze individual slices for up to 3 months. Reheat in the microwave for 20 to 30 seconds or in a 300°F oven for 10 minutes.