Milk Chocolate Skillet Brownie
Excellence 70% Bar 100g
12 - 14 people
- 300 g Lindt Gold Milk Chocolate Bar, finely chopped
- 225 g butter, diced
- 200 g dark brown sugar
- 100 g caster sugar
- 4 large eggs
- 2 tsp vanilla extract
- 180 g plain flour
- 4 tbsp cocoa powder
- A pinch of salt
- To serve:
- Scoops of good quality vanilla ice cream
- Lindt Excellence 70% Cocoa Dark Chocolate, melted
Preheat the oven to 160C/140Fan/Gas 3. Grease a 30cm / 12-inch oven-proof deep cast-iron frying pan.
Put the chopped chocolate and butter in a heat-proof bowl set over a pan of barely simmering water. Stir until melted. Remove from the heat and set aside to cool to room temperature.
Mix together the sugars and eggs with an electric mixer until light, fluffy and doubled in size (it will take 3-4 minutes on high speed).
Beat in the vanilla extract and cooled chocolate mix until smooth.
Add the flour, cocoa powder and salt and beat until just combined.
Tip into the prepared frying pan and bake for 30-40 minutes until the top has set but there is a slight wobble in the centre. Leave to cool for 5 minutes or completely if you want to slice and serve.
Top with scoops of good quality vanilla ice cream and drizzle with melted chocolate. Serve warm or cold.
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