Layered Brownie Skillet Sundae Recipes

SKILLET BROWNIE

Skillet Brownie image

Provided by Giada De Laurentiis

Categories dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

2/3 cup refined coconut oil, melted and cooled slightly
1 cup coconut sugar
2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
2 large eggs, at room temperature
1 large egg yolk, at room temperature
2/3 cup blanched almond flour
2/3 cup unsweetened cocoa powder
1/4 teaspoon baking powder
3/4 cup bittersweet chocolate chips, divided

Steps:

Preheat the oven to 325 degrees F.
To a medium bowl add the melted coconut oil, coconut sugar, vanilla and salt. Using a rubber spatula, stir to combine. Stir in the eggs and egg yolk, one at a time, until fully incorporated. Add the almond flour, cocoa powder and baking powder and stir to combine. Fold in 1/2 cup chocolate chips.
Pour the batter into an 8-inch nonstick, oven proof skillet and spread evenly. Sprinkle with the remaining chocolate chips. Bake for 25 to 28 minutes or until the edges look dry and the center still looks slightly underdone.
Remove from the oven and cool the brownies in the pan on a wire rack. Allow to cool for at least 20 minutes before cutting into wedges and serving.

KARDEA'S ULTIMATE SKILLET BROWNIE

Kardea's Ultimate Skillet Brownie image

There's nothing better than an ooey-gooey brownie, topped off with vanilla ice cream, salted caramel sauce and hot fudge. Goodness, goodness, goodness! You know how I love to make recipes with contrast: salty and sweet; hot and cold. The secret ingredient to making the brownie super rich is a little bit of espresso powder. Adding it really enhances the chocolate flavor.

Provided by Kardea Brown

Categories dessert

Time 1h15m

Yield 8 to 12 servings

Number Of Ingredients 14

Ingredients

Nonstick cooking spray, for the skillet
1 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, melted
1 cup firmly packed light brown sugar
1 cup granulated sugar
1 tablespoon espresso powder
3 large eggs
1 tablespoon pure vanilla extract
1 cup semisweet chocolate chips
1 cup toffee bits
Vanilla ice cream, for serving
Salted caramel sauce and hot fudge sauce, for drizzling

Steps:

Preheat the oven to 350 degrees F. Coat a 10-inch cast-iron skillet with nonstick cooking spray.
Whisk together the flour, cocoa powder and salt in a medium bowl.
Stir together the melted butter, brown sugar, granulated sugar and espresso in a large bowl. Gradually add the eggs and vanilla to the large bowl, stirring until combined. Add the flour mixture and stir just until smooth. Fold in the chocolate chips and toffee bits. Pour the batter into the prepared skillet.
Bake until the edges are firm and the brownies are set, 40 to 45 minutes. Remove the skillet from the oven. Let cool slightly. Top with scoops of vanilla ice cream and drizzle with caramel and hot fudge sauce. Serve immediately.

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