Molten Chocolate Skillet Brownies
- 25m Prep Time
- 18m Cook Time
- 40m Ready In
Rich, molten chocolate brownies baked in mini skillets, perfect for two. Serve warm with raspberries and ice cream for an indulgent treat.
Ingredients
- 1/4 cup unsalted butter cut up
- butter for the skillets
- 4 oz dark chocolate (50% to 65% cacao) finely chopped
- 2 large eggs separated
- 1 tbsp unsweetened cocoa powder
- 1/2 tsp pure vanilla extract
- 1/4 tsp kosher salt
- 1/3 cup sugar
- Raspberries
- vanilla ice cream
Nutrition (per serving, estimated)
Estimated based off 8 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 96.9 mg
- Iron: 1.73 mg
- Magnesium: 38.3 mg
- Phosphorus: 179 mg
- Potassium: 278 mg
- Zinc: 1.35 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 tbsp unsweetened cocoa powder
- 1/2 tsp pure vanilla extract
- 1/4 tsp kosher salt
- 1/3 cup sugar
- Raspberries
- vanilla ice cream
Prepare
- 1/4 cup unsalted butter, cut up
- butter, for the skillets
- 4 oz dark chocolate (50% to 65% cacao), finely chopped
- Separate 2 large eggs
Let's Cook
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Step 1.
Preheat the oven to 350°F. Butter two mini (6- to 6½-inch) cast-iron skillets and place them on a baking sheet.
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Step 2.
In a medium bowl, microwave the butter and finely chopped dark chocolate on High in 30-second intervals, stirring between each, until melted. Stir until smooth and set aside.
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Step 3.
In another medium bowl, whisk the egg yolks, cocoa powder, vanilla, salt, and half of the sugar until smooth. Whisk this mixture into the melted chocolate mixture until combined.
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Step 4.
Using an electric mixer, beat the egg whites on medium-high speed until soft peaks form, about 3 minutes. With the mixer running, gradually add the remaining sugar and beat until stiff peaks form.
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Step 5.
Stir one-fourth of the beaten egg whites into the chocolate mixture until combined. Then, in two batches, gently fold the remaining whites into the chocolate mixture, being careful not to deflate the whites.
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Step 6.
Divide the batter evenly between the prepared skillets. Transfer the baking sheet to the oven and bake until the brownies are puffed, 15 to 18 minutes. Let stand for 10 minutes before serving. Serve warm with raspberries and vanilla ice cream if desired.