When two of your recipes have a kid you can’t help but feel proud. This skillet brownie and cookie is a real example of this because this Frankenstein of a dessert recipe deserves a standing ovation.
I love cooking in skillets I think there’s something magical to them, specially if served straight to the table. These 20cm / 8in skillets are perfect for two which means they are perfect for Valentine’s Day, date night or just any Tuesday.
The photos you see are from the second time I made this recipe. On the first time I was completely sure they were ready but actually they were raw inside. However by the time I realized this they already had the ice cream on top and so I had to eat those without showing them to you. The second (and final, thankfully) time around I halved the brownie recipe and it worked perfectly.
This brownie and cookie skillet recipe is the mix of my favourite fudgy brownies and my chewy chocolate chip cookies. Really nothing could go wrong by mixing these two flavours and topping them with vanilla ice cream.
If you want to buy these skillets I got them on amazon and they are the 8 inch / 20cm Lodge Cast Iron Skillet. In other recipes I use a larger one that’s a 10.25 inch / 26cm Lodge Cast Iron Skillet. This one is great for searing and preparing several oven baked dishes. If you don’t have these and don’t want them you can use any two moulds of your choice or even a large 26cm / 10in mould and serve it as a pie.
Ingredients
For the brownie
- 75 g unsalted butter + more to butter the skillets
- 120 g sugar
- 35 g unsweetened cacao powder
- 1/4 tsp salt
- 1/2 tsp vanilla essence
- 1 egg cold from the fridge
- 35 g all purpose flour
For the cookie
- 125 g unsalted butter melted and at room temperature
- 200 g brown sugar
- 2 tbsp honey
- 1 egg
- 245 g all purpose flour
- 3/4 tsp baking powder
- 1 tsp salt
- 100 g dark chocolate chunks I used 60% cacao + more to top
Instructions
For the brownie
- Put the butter, sugar, cacao, salt and vanilla essence in the bowl where you’re going to whip them up later.
- Put the bowl on a bain-marie without touching the surface of the water until everything is melted and mixed together.
- Remove the bowl from the bain marie and wait 5min for it to cool down a bit. You should be able to touch the outside of the bowl without burning yourself.
- Mix using a stand or hand-held mixer and add the egg. Mix until fully incorporated.
- Add the flour and mix for 2min on high speed.
- Butter the skillets and fill half of the batter in each. Reserve.
For the cookies
- Mix the butter with the brown sugar. Then add all the other ingredients finishing with the flour and chocolate chunks.
- We’re not using half of the dough so you can freeze for future baking or use it to make cookies.
- Divide the dough that we’re using in two and flatten out on your hands so that it’s a bit smaller than the skillet. Place the dough on top of the brownie dough and press down slightly so it sinks to the same level as the brownie.
- Top with extra chocolate chunks and cover the skillets in tin foil making sure that it doesn’t touch the surface of the cookie.
- Take to a preheated oven at 180C for 25min. Serve hot with vanilla ice cream.
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