Double Chocolate Skillet Brownie with Molten Fudge Center Step-by-step instructions

Before you start

Before starting, heat the oven to 350°F (175°C) and butter an 8-inch cast iron skillet. Chop the dark chocolate and milk chocolate into rough chunks, and measure all other ingredients.

Let the eggs come to room temperature for the best volume when whisking. Set up a heatproof bowl over a pot of simmering water for melting the chocolate and butter. Have all tools and ingredients ready so the process goes smoothly.

Instructions

Prepare the Batter

1. 1Melt and Mix
   Heat the oven to 350°F (175°C). Butter an 8-inch cast iron skillet. In a heatproof bowl set over a pot of simmering water, melt the dark chocolate and butter together, stirring occasionally, until smooth and glossy. Remove from heat and let cool slightly.
   Look for The chocolate and butter mixture is completely melted and glossy, with no lumps.
   Tip Make sure the bowl does not touch the water to avoid overheating the chocolate.
2. 2Whisk in Sugar and Eggs
   Whisk the granulated sugar into the chocolate mixture until well combined. Add the eggs one at a time, whisking vigorously after each addition. Continue whisking for a full 2 minutes until the mixture is pale, thick, and ribbony. Stir in the vanilla extract.
   Look for The batter is pale, glossy, and falls from the whisk in a thick ribbon.
   Tip Whisking thoroughly creates the shiny, crackly crust on top of the brownie.
3. 3Fold in Dry Ingredients
   Sprinkle the all-purpose flour, Dutch-process cocoa powder, and salt over the batter. Use a spatula to fold gently until just combined, with no dry streaks. Be careful not to overmix, as that can make the brownie tough.
   Look for The dry ingredients are fully incorporated, and the batter is thick and fudgy.
   Tip Fold in a circular motion, scraping the bottom of the bowl to ensure even mixing.
4. 4Add Chocolate Chunks
   Scatter the roughly chopped milk chocolate chunks over the batter and fold them in with a few strokes, leaving some chunks visible on the surface for pools of melted chocolate.
   Look for The chocolate chunks are evenly distributed throughout the batter.
   Tip Reserve a few chunks to press onto the top of the batter before baking for a gooey top.

The melted chocolate and butter are glossy and smooth. After whisking in the sugar and eggs, the mixture is pale, thick, and falls in ribbons from the whisk. The dry ingredients are folded in without streaks, and the chocolate chunks are evenly distributed.

Bake the Brownie

5. 5Spread in Skillet
   Scrape the thick fudgy batter into the prepared cast iron skillet and spread it into an even layer, smoothing the top with a spatula.
   Look for The batter is evenly spread, reaching the edges of the skillet.
   Tip An offset spatula makes spreading easier and gives a smooth surface.
6. 6Bake the Brownie
   Place the skillet in the preheated oven and bake for 20 minutes, until the edges are set and the top is shiny and crackly. The center should still look slightly moist and fudgy. A toothpick inserted near the center should come out with a few moist crumbs, not wet batter.
   Look for The edges are set and pulling away slightly from the skillet, and the top is crackled.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Bake on the middle rack for even heat. Start checking at 18 minutes to avoid overbaking.
7. 7Cool Briefly
   Remove the skillet from the oven and let the brownie cool on a wire rack for 5 to 10 minutes. This allows the center to set slightly while remaining molten.
   Look for The brownie is slightly firm on the edges but still soft in the center.
   Tip Do not let it cool completely, as the fudgy center will set and lose its molten texture.

The brownie is baking in the skillet, and the kitchen smells of rich chocolate. After 20 minutes, the edges are set and the top is crackly, while the center remains soft and fudgy. A toothpick inserted near the center comes out with a few moist crumbs.

Serve Warm

8. 8Top and Serve
   Scoop vanilla ice cream onto the warm brownie and sprinkle with flaky sea salt. Serve immediately, digging into the warm molten fudge center with a spoon.
   Look for The ice cream starts to melt slightly over the warm brownie, and the salt adds a savory contrast.
   Tip Use a large spoon to get both brownie and ice cream in each bite.

The brownie has cooled for a few minutes and is still warm. A scoop of vanilla ice cream is melting slightly on top, and the flaky sea salt adds a sparkle. Digging in reveals a molten fudge center with melted chocolate chunks.

Common mistakes

One common mistake is overmixing the batter after adding the flour, which can develop gluten and make the brownie tough. Another is overbaking, which dries out the center and eliminates the molten texture.

Be sure to whisk the eggs and sugar for the full two minutes to achieve the crackly top. Also, avoid using a skillet that is too large or too small, as this will affect the baking time and the brownie's texture.

How to tell it’s done

The brownie is done when the edges are set and have pulled away slightly from the skillet, and the top is shiny and crackly.

The center should still look slightly moist and fudgy, and a toothpick inserted near the center should come out with a few moist crumbs attached, not wet batter.

The internal temperature of the eggs should reach 160°F (71°C) to ensure they are fully cooked. Allow the brownie to cool for 5 to 10 minutes before serving so the center sets slightly while remaining molten.

• Egg dishes: 160°F (71°C) in the thickest part