Triple-Chocolate Skillet Brownie with Molten Hazelnut Core Tips, FAQ & printable recipe

Tips for success

For the cleanest molten center, freeze the hazelnut praline discs on a plate lined with parchment paper so they don't stick.

If you don't have a disc shape, you can freeze the paste in small scoops or even in an ice cube tray. Just make sure they are solid before adding them to the batter.

To get perfect scoops, use a large spoon or an ice cream scoop and dig straight down to the bottom of the skillet.

The brownie is meant to be eaten warm, so serve it within 15 minutes of baking. If you want to reheat leftovers, pop the skillet in a 300°F (150°C) oven for 5-10 minutes until just warm.

Variations

• Peanut Butter Swirl: Replace the hazelnut praline paste with frozen discs of peanut butter mixed with a little powdered sugar. The peanut butter will melt into a savory-sweet lava. Add a handful of chopped peanuts on top for extra crunch.
• Salted Caramel Core: Use frozen caramel sauce or dulce de leche instead of hazelnut paste. After baking, sprinkle flaky sea salt over the top to balance the sweetness. The caramel will create a rich, gooey center.
• Mint Chocolate: Add 1/2 teaspoon peppermint extract to the brownie batter. Use mint chocolate chunks or Andes mints for the topping. The cool mint pairs beautifully with the warm chocolate.
• Nut-Free Version: Omit the hazelnut praline paste and instead place a few tablespoons of chocolate fudge sauce in the center before baking. The fudge will create a molten chocolate core without any nuts. Top with extra chocolate chunks.

Storage and make-ahead

Fridge

Store leftover brownie in an airtight container in the refrigerator for up to 5 days. Reheat gently before serving.

Freezer

The baked brownie can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat in a 300°F (150°C) oven until warm.

Reheat

Reheat individual slices in the microwave for 15-20 seconds, or place the whole skillet in a 300°F (150°C) oven for 10 minutes.

Store leftover brownie in the skillet, covered with foil or plastic wrap, at room temperature for up to 2 days. For longer storage, keep it in the refrigerator for up to 5 days.

The brownie will firm up when cold, but you can reheat individual portions in the microwave for 15-20 seconds to soften the center again.

The brownie can be assembled up to 24 hours ahead. Prepare the batter and assemble it in the skillet, then cover and refrigerate.

When ready to bake, let the skillet sit at room temperature for 30 minutes, then bake as directed, adding a few minutes to the baking time if needed. The frozen hazelnut discs can also be prepared in advance and kept in the freezer for up to 2 months.

Serving ideas

Serve the brownie warm, straight from the skillet, with a scoop of vanilla bean ice cream melting over the top. The cold ice cream contrasts beautifully with the warm, gooey brownie. Add a drizzle of chocolate fudge and a sprinkle of toasted hazelnuts for extra crunch and richness.

This brownie is perfect for sharing—place the skillet in the center of the table and let everyone dig in with spoons. It's great for birthdays, holidays, or any celebration. For a more formal presentation, scoop out portions onto plates and add a quenelle of ice cream.

Frequently asked questions

Recipe card

Triple-Chocolate Skillet Brownie with Molten Hazelnut Core

Prep 15 minCook 22 minTotal 37 minServes 8

Ingredients

• 200 g semi-sweet chocolate, chopped
• 120 g unsalted butter, cubed
• 3 large eggs
• 150 g dark brown sugar
• 50 g granulated sugar
• 80 g all-purpose flour
• 40 g Dutch-process cocoa powder
• 1/2 tsp sea salt
• 150 g Nutella or hazelnut praline paste, frozen into discs
• 100 g dark chocolate chunks
• vanilla bean ice cream, for serving

Instructions

1. Heat the oven to 350°F (175°C). Butter a 10-inch cast-iron skillet. In a heatproof bowl set over a pan of barely simmering water, melt the chopped semi-sweet chocolate and butter together, stirring occasionally until smooth. Remove from heat and let cool slightly while preparing the eggs.
2. In a large bowl, combine the eggs, dark brown sugar, and granulated sugar. Beat with an electric mixer on medium-high speed for 5 minutes, until the mixture is pale, thick, and frothy. This step builds the shiny, crackly crust on top of the brownie.
3. Pour the melted chocolate-butter mixture into the egg mixture and whisk gently until glossy and fully combined. In a separate bowl, whisk together the flour, cocoa powder, and sea salt. Fold the dry ingredients into the wet mixture with a rubber spatula until just combined, with no streaks of flour.
4. Pour half of the brownie batter into the prepared skillet and spread it evenly. Arrange the frozen discs of hazelnut praline paste in a single layer in the center, leaving a 1-inch border. Pour the remaining batter over the discs, covering them completely and smoothing the top.
5. Bake the brownie at 350°F (175°C) for 22 minutes, until the edges are set and the top forms a shiny, crackly paper-like crust. The center should still look slightly moist and soft. A toothpick inserted 2 inches from the edge should come out with a few moist crumbs, but the center will remain gooey.
6. Remove the skillet from the oven and let it cool on a wire rack for 5 minutes. Sprinkle the dark chocolate chunks over the hot brownie so they soften and begin to melt. Scoop vanilla bean ice cream on top, then drizzle with extra chocolate fudge if desired. Serve warm, scooping from the skillet.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories

520

Protein

7 g

Carbohydrates

52 g

Fat

33 g

Automatic estimate from the ingredient list, not laboratory-verified.