This is my dares to be cakey brownie skillet cookie recipe! So chocolatey and so delicious!
I love brownies! And when a brownie is the size of a skillet, as this one is . . . . heaven. I’m in heaven.
Most people have a favorite type of brownie. They are either gooey brownie fanatics or cakey brownie enthusiasts!
I, my friends, am an equal opportunity brownie eater.
I don’t discriminate. I will say yes to anything that has the word brownie in it. Do I have a favorite? For a small brownie, I like gooey. For a brownie sundae or a skillet brownie, I prefer cakey.
Do you want to know what my rationale is? Okay, here it is. When the brownie isn’t dressed with ice cream or some such accompaniment, I like gooey. That brownie doesn’t need anything else.
But, if I want a delicious brownie sundae, for example, the ice cream is wet and creamy and the chocolate sauce that accompanies it is wet and gooey, so who needs the brownie to be gooey, too?
I’d guess most people.
But not me! And I’m okay with that.
What about you? Let me know what you think in the comment section.
On to the Brownie Skillet Cookie Recipe
I preheat the oven to 350 degrees Fahrenheit.
This is what I do first. I drag out my stand mixer and place the room temperature butter in it along with the brown and white sugar.
But, before I turn the mixer on, I want to call out some gifts I received from my nephew and his significant other. Bryan says they were all Erin’s idea. So thank you, Erin!
What they gave me was a set of Le Creuset ramekins! A package of six ramekins in six different, delightful colors. I love them all. Equally! You can see two of them in the photo above.
They also gave me a set of mini Le Creuset fridge magnets. A package of four magnets, also in different colors. They are in the shape of the Le Creuset Dutch oven. SO cute!
Check them out in the photos below!
Back to the Brownie Skillet Cookie
I turn the mixer on and combine the butter and sugars.
Next, I grab an egg and some vanilla and add them to the mixer.
Time to gather the dry ingredients: flour, cocoa powder, baking powder and salt.
I love Ghirardelli cocoa. Oh, and I love their chocolate. And them. I love them.
Kissy, kissy! 😉
I turn on the mixer and combine my ingredients until it becomes dough. Once combined, I stir in some chocolate chips.
Time to grease the 10 inch enameled, cast iron pan. Then I pack the dough into the pan.
I also take a few of the big 60% cocoa chocolate chips and press them into the top of the dough, spacing them strategically for maximum effect!
Time to pop this masterpiece into the oven.
I set the timer for 15 minutes.
Ding a Lingy!
Let’s gaze at how yummy it looks, fresh out of the oven, chocolate chips gleaming. They’re gleaming, I tell you!!
Now let us gaze upon a single, luscious bite. Try not to drool.
Believe me when I say, it tastes as good as it looks. And you can see how good it looks!
I hope you enjoyed this recipe!
Please feel free to share any way you see fit! Pin any photo to Pinterest, Yum the recipe to Yummly and comment!
And as always, may all your dishes be delish!
- 1/2 cup butter room temperature
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 egg
- 1 1/2 teaspoon vanilla
- 1 1/2 cups spelt flour or whatever flour you want to use
- 1 teaspoon baking powder
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
- 1/2 cup chocolate chips
- 1/2 cup chocolate chips, large 60% cocoa large
- Preheat oven to 350 degrees F
- In stand mixer, place butter and sugars, mix until combined
- Add egg and vanilla, mix until combined
- Add flour, baking powder, cocoa powder and salt
- Mix until combined
- Stir in chocolate chips
- Grease 10 inch sauté pan
- Press dough in pan
- Place handful of big chocolate chips in the dough
- Bake for 15 minutes
- Grab your spoon and dig in