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🍫🍦 crispy edges · gooey centre
ingredients
- ½ cup (115g) unsalted butter
- 200g (7 oz) dark chocolate (70% cocoa), chopped
- 1 cup (200g) granulated sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- ¾ cup (95g) all-purpose flour
- ¼ cup (25g) unsweetened cocoa powder
- ¼ tsp salt
- ½ cup (60g) chopped walnuts or pecans (optional)
- flaky sea salt, for finishing
💡 use a 10-inch cast-iron skillet for that perfect edge-to-center ratio.
method
- Preheat oven to 350°F (175°C). Place a 10-inch cast-iron skillet in the oven to warm while you prepare the batter (this helps create that crisp edge).
- In a medium saucepan over low heat, melt butter and dark chocolate together, stirring constantly until smooth. Remove from heat and let cool slightly.
- Whisk in sugar, then eggs one at a time, beating well after each addition. Stir in vanilla.
- Sift in flour, cocoa powder, and salt. Fold gently with a spatula until just combined – do not overmix. Fold in nuts if using.
- Carefully remove hot skillet from the oven (use oven mitts!). Pour the batter into the skillet – it will sizzle slightly.
- Bake for 20–25 minutes, until the edges are set and the center is still slightly soft (a toothpick inserted should come out with moist crumbs).
- Let cool for 10 minutes. Sprinkle with flaky sea salt. Serve warm directly from the skillet with vanilla ice cream.
👩🍳 baker's tip: For extra gooeyness, underbake by 2–3 minutes. The brownie continues to cook in the hot skillet. Double it for a crowd – just add 5–7 minutes to baking time.
🍨 pairs with: vanilla bean ice cream · raspberry sauce · espresso
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