Molten Chocolate Skillet Brownie, featuring the Lodge 20cm cast iron skillet
When I was a little girl we went on a road trip to Melbourne. On the way home my dad went to the Roselands Shopping Centre where he bought a cast iron skillet. Since then he’s cooked his steaks to perfection using a skillet. Despite him upgrading to a larger size a long ago, that skillet is still in the cupboard in perfect working condition. I’m a firm believer in cast iron cookware and my kitchen is filled with Le Creuset pans but despite that, I’ve never owned a skillet. I decided that it was time to rectify this situation and while looking at skillets I came across the Lodge brand. Lodge cast iron pans are made in the USA and they have been making cast iron pans for over 200 years. The 20cm Lodge Logic Cast Iron Skillet, comes pre-seasoned and after a quick rinse, it is ready for use. The pan has two spouts for pouring and is the perfect choice for searing, sautéing, simmering, braising, baking, roasting, and frying. It can be used on all cooktops, including induction, and of course, it can be used in the oven too. Which means besides being able to cook that perfect steak you can bake cakes, bread and even brownies. Lodge Cooking Tip: Besides being suitable for cooking on induction tops and the oven, Lodge skillets can be used on open flames too. Perfect for camping in the Australian Outback! To maintain the pan, it’s best to hand wash and dry it completely before coating the cooking surface with a little bit of oil (I just use my olive oil spray) so it’s ready for use.
Molten Chocolate Brownies
Ingredients
- 150g dark chocolate, chopped, plus an extra 80g, coarsely chopped
- ½ cup (125ml) sunflower oil
- 165g (3/4 cup) caster sugar
- 1 tsp vanilla extract
- pinch salt
- 2 whole eggs, plus 1 egg yolk
- 25g plain flour
- 25g potato starch
- 2 tbs cocoa powder
- ½ tsp baking powder
- 100g peeled hazelnuts, coarsely chopped
- Vanilla ice cream, to serve
Method
Preheat the oven to 180°C. Grease a 20cm wide, 5cm-deep, heavy-based ovenproof frypan. Place the chopped chocolate, oil, vanilla and a pinch of salt in a small heatproof bowl. Set the bowl over a pan of simmering water and stir occasionally until the chocolate has melted (don’t let the bowl touch the water) or melt in the microwave in 30-second bursts until the chocolate has melted. Set aside to cool to room temperature. Stir in the sugar, then add the eggs and egg yolk to the chocolate mixture and beat until well combined. Sift together the flour, potato starch and cocoa then stir into the chocolate mixture. Fold in 60g of the chopped hazelnuts, then spoon into prepared pan. Gently push the remaining 40g hazelnuts and the extra 80g chocolate into the batter, then bake for 25-30 minutes or until brownie has risen and come away slightly from edges of the pan. When tested it will be cooked on the edges but will still be moist in the centre. Stand for 5 minutes before serving with cream or ice cream. If you want to serve these as regular brownies, increase the baking time to 45 minutes. Allow cooling, then store in the fridge for 1-2 hours until the brownies are set. Once set, cut into pieces and store in an airtight container at room temperature. By the way, these brownies are insanely good.
What do you think of the recipe? If you plan on making this tantalising Molten Skillet Brownie share with us in the comment box below or hashtag us your photo on Instagram using the #evertenlovetocook or @evertenlovetocook. We would love to see how it turned out!
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