Nutella Skillet Brownie
When I think about what brings me the most joy in life, the obvious answer is my children. I mean, what kind of mother would I be if I didn’t say it was them? So yes, clearly, my children and family bring me the most joy.
Also in the Top 3? Well, that’s easy. It’s a warm, fudgy brownie with a scoop of vanilla ice cream on top.
Is there anything better? I think not.
I’ve been wanting to make a skillet brownie for some time. Baking a brownie in a cast iron skillet is a great idea because it helps keep the heat even and steady while the brownie is baking.
Another major benefit of baking a brownie in a cast iron skillet? You don’t have to worry about slicing it, or at least, I don’t worry about it! Heck, I’m not gonna lie, I just eat it straight out of the skillet! Or, you can just scoop it into bowls while it’s still warm with big ol’ scoop of vanilla ice cream on top!
Oh, and because you don’t have to worry about slicing it, you don’t have to wait 10,000 years for the brownie to cool. So many good things here, right?!
I like my brownies fudgy and less cake-like. So the key is eggs, less flour, and the precise baking time to ensure you don’t overbake the brownie.
I baked this brownie in a 6.5-inch skillet which will give you about 6 servings. I find that about 18-19 minutes is perfect in my oven, but every oven is different. If you want to double it, you can bake it in a larger skillet or 9×13 pan, but keep in mind you will need to add some baking time.
Serving Size: 1
Amount Per Serving: Calories: 459 Total Fat: 23g Saturated Fat: 15g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 101mg Sodium: 187mg Carbohydrates: 58g Fiber: 3g Sugar: 45g Protein: 7g