I am traveling again this week. Two trips in two weeks is kind of crazy for me, I never travel for work. My son didn’t have school today either, so luckily my mom flew in to spend the day with him. I have no idea what they are going to do, but I am sure they are going to have a great day, just the two of them. Too bad I didn’t get to see my mom for more than a couple hours this trip.
I am a little obsessed with brownies, I am pretty sure that is obvious by now. But this skillet brownie just might be my new favorite. Chocolate in 3 different forms, hot and fresh out of the oven, so good! The best thing about a brownie skillet? There is no waiting for them to cool. You just grab a spoon and dig right in. Some may disagree with this, but it is the only way to eat it, in my opinion. Top with ice cream, even more chocolate, and you are in heaven! If you really want to be more civilized, I suppose you could wait for them to cool. Then slice and serve on a plate. But civilized is a little over rated in my opinion.
I have been wanting to try the new Hershey Spreads, and I took this as my opportunity. I have made Nutella Brownies before, and they were rich and fudgy. I was sure that the chocolate spread would work just as well. I was right, these were so rich and fudgy. Baking these in a cast iron skillet gives them a crispy outside, but a gooey center. You have to be very careful not to over bake them. The pan does stay hot for quite a long time, so they do continue to bake after you remove them from the oven.
My friend Megan, over at Country Cleaver, has an amazing looking Double Chocolate Nutella Toffee Skillet Brownie that you should check out as well!
- ½ cup butter, melted
- ½ cup Hershey chocolate spread
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla
- ½ tsp salt
- 1 cup flour
- ¼ cup cocoa powder
- 1 cup chocolate chips
- Preheat oven to 350 degrees.
- In a large bowl combine butter, and chocolate spread. Mix until well combined. Add eggs, vanilla and sugar, mix well. Mix in salt, flour, and cocoa powder until fully incorporated. Fold in chocolate chips.
- Spray a 9 inch cast iron skillet with non stick spray. Pour in brownie batter, leave about a 1 inch border around the edge of the pan (the brownies will spread when baking, and this prevents them from getting too crispy on the edges).
- Bake for 25-30 minutes, until mostly done. The center will appear slightly gooey, but will continue to cook when you take it out of the oven.
- Let cool slightly. Top with ice cream, more chocolate spread, and chocolate chips to serve.