Molten Chocolate Skillet Brownie Recipes

Steps:

• In a large bowl, prepare the brownie mix.
• Spray 2 ramekins with the cooking spray.
• Place a spoonful of the brownie batter into each ramekin, then place two chocolate truffles in each dish.
• Spoon more brownie batter over the top of the truffles, until the ramekin is about ¾-full. Smooth the batter evenly over the truffles.
• Bake for 25 minutes, then cool for another 25 minutes.
• On the serving plate, place the berries and the mint in a corner.
• To ensure that the brownie comes loose, run a knife around the edges of each ramekin before inverting the dish onto the center of each plate.
• Serve with ice cream and a drizzle of chocolate sauce.
• Enjoy!

Steps:

• Place the flour, cocoa, both the sugars, the butter, vanilla and eggs in a large bowl and mix until smooth.
• Add the chocolate and stir to combine.
• Preheat oven to 160°C (325°F).
• Lightly grease a 20cm square tin and line with non-stick baking paper.
• Spread the mixture into the tin.
• Bake for 50 minutes to 1 hour or until the brownie is set.
• Allow to cool in the tin for 5 minutes before slicing into squares and serving warm, or allow to cool completely in the tin.

Steps:

• Preheat oven to 350°F
• Lightly spray bottom of an oven proof (12-in.) skillet with nonstick cooking spray.
• Prepare brownie mix according to package directions for cake-like brownies with the eggs, 1/2 cup vegetable oil, and 1/4 cup water.
• Spread batter over bottom of skillet.
• Cut bittersweet chocolate into small pieces.
• Sprinkle chocolate evenly over batter.
• Combine 2 cups water and ice cream topping in a large microwave proof bowl; whisk until well blended.
• Microwave, covered, on HIGH 5-6 minutes or until mixture comes to a full boil.
• Whisk until blended; stir in vanilla. (Mixture will be thin.)
• Carefully pour ice cream topping mixture over brownie batter in a circular pattern.
• Bake the brownie batter, uncovered, 35-40 minutes or until sauce is bubbling around edges. (Top of brownie will appear very saucy, but will thicken as it cools.)
• Carefully remove skillet from oven to a cooling rack.
• Coarsely chop almonds using a Food Chopper; sprinkle evenly over brownie.
• Lightly sprinkle with powdered sugar.
• Spoon brownie into small bowls and serve warm with ice cream or thawed whipped topping, if desired.

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.

Steps:

• Heat the oven to 350 degrees. Lightly butter a 10-inch oven-safe skillet. Fill a medium pot with about 1 1/2 inches of water, and bring to a simmer. Place a medium bowl over the pot and add the chocolate, butter and oil. Heat, stirring frequently, until the chocolate and butter are melted. (Alternatively, place the chocolate, butter and oil in microwave-safe bowl, and microwave for 30 seconds, then stir. Continue to microwave in 15-second bursts, stirring after each, until the butter and chocolate are melted.) Remove the bowl from the heat and whisk in the light brown sugar and granulated sugar. (The mixture will be grainy.)
• In a medium bowl, whisk together flour, baking powder and salt and set aside. To the chocolate mixture, add the eggs one at a time, mixing well after each addition. Whisk in the vanilla extract. Add the flour mixture and mix until just incorporated. Pour the batter into the prepared skillet and spread into an even layer using a spatula.
• Bake the brownie until the surface appears set: A toothpick inserted into the center should come out with a few moist crumbs attached, 30 to 33 minutes. Let cool completely.
• While the brownie cools, make the ganache: Place the chocolate in a medium, heat-safe bowl. Bring the cream to a simmer in a small pot over medium heat. Pour the hot cream over the chocolate and let it stand undisturbed for 15 seconds. Stir the ganache until the chocolate is melted and the mixture is smooth. Let cool slightly.
• Once the brownie is cool, spread the ganache onto the brownie in an even layer. (It will have thickened slightly. If it's not thick enough, you can refrigerate it for 10 minutes or so; if it thickens too much, you can microwave it in 10-second bursts in a microwave-safe bowl until it's spreadable again.) Sprinkle with flaky sea salt.