Triple-Chocolate Skillet Brownie with Molten Hazelnut Core

This triple-chocolate skillet brownie is a celebration dessert with a hidden molten hazelnut core. The edges bake into a crackly, shiny crust while the center stays fudgy and soft, and a spoonful reveals a river of warm chocolate-hazelnut lava.

It comes together in about 40 minutes, uses one skillet, and is made for scooping straight from the pan. Top it with cold vanilla ice cream and toasted hazelnuts for the ultimate contrast of warm and cold, crunchy and creamy.

This is the brownie to make when you want something impressive without a lot of fuss. The batter comes together quickly, and the trick of freezing discs of chocolate-hazelnut spread means every scoop has a molten surprise in the middle.

Baked in a cast-iron skillet, the edges get that coveted crackly top while the center stays soft and gooey. Serve it warm with vanilla ice cream for a dessert that feels both nostalgic and special.

Ingredients

Why this recipe works

The method starts by whipping eggs and sugars together for a full five minutes. This long beating incorporates air and dissolves the sugar, which creates the shiny, crackly crust that forms on top as the brownie bakes.

The aerated egg mixture also gives the brownie a lighter, fudgy texture rather than a dense, heavy one, so each bite is tender and moist.

Freezing the hazelnut praline paste into discs before baking is the key to the molten center. As the brownie bakes, the frozen paste stays intact until the final minutes, then melts into a gooey lava that spreads when you cut into it. The contrast between the set edges, the fudgy middle, and the liquid core makes every spoonful exciting.

Notes and substitutions

Use a good-quality semi-sweet chocolate for the batter—it provides the deep chocolate flavor. Dutch-process cocoa powder gives a darker, more mellow chocolate taste; if using natural cocoa, the brownie will be slightly lighter and a touch more acidic.

The hazelnut praline paste can be store-bought or homemade, and any chocolate-hazelnut spread works; just make sure it's frozen solid before baking.

A 10-inch cast-iron skillet is ideal because it holds heat well and gives the brownie its crisp edges. If you don't have one, use a 9-inch round cake pan or an 8x8-inch baking dish, but adjust the baking time slightly—check for doneness at 20 minutes. The brownie is best eaten warm, so serve it straight from the pan with ice cream.

• Dutch-process cocoa powder: Natural unsweetened cocoa powder can replace Dutch-process; the brownie will be slightly less dark and a touch more tangy.
• Semi-sweet chocolate: Bittersweet chocolate (60-70% cacao) works well for a deeper, less sweet brownie.
• Hazelnut praline paste: Use any chocolate-hazelnut spread, or make a homemade praline paste by blending roasted hazelnuts with a little cocoa and sugar.
• Dark brown sugar: Light brown sugar can be used, but the molasses flavor will be slightly milder.

Equipment

• 10-inch cast-iron skillet
• Mixing bowls
• Whisk
• Rubber spatula
• Freezer-safe container or plate
• Measuring cups and spoons