Cast Iron Brownie
By Lawman JohnsonPublished on February 22, 2022
Time
50 minutes, plus 35 minutes cooling
Yield
Serves 12 to 14
Ingredients
Before You Begin
In step 3, you can substitute bittersweet or semisweet chocolate chips for the chopped bittersweet chocolate, if desired, but the chips won’t melt as much as the chopped chocolate and will be less gooey. We suggest serving the warm brownies with ice cream; cooled brownies can be wrapped in plastic wrap and stored for up to four days.
Instructions
- Adjust oven rack to lowest position and heat oven to 350 degrees. Grease 12-inch cast-iron skillet.
- Combine marshmallows, warm tap water, butter, unsweetened chocolate, and cocoa in large bowl. Microwave at 50 percent power, stirring occasionally, until chocolate is fully melted and mixture is smooth, 2 to 4 minutes. Let cool for 5 minutes.
- Whisk in sugar, oil, eggs and yolks, and vanilla until fully combined. Gently whisk in flour and salt until just incorporated. Stir in bittersweet chocolate.
- Transfer batter to prepared skillet. Bake until toothpick inserted in center comes out with few moist crumbs and batter attached (be careful not to overbake; brownie will continue to bake as it cools), 33 to 38 minutes, rotating skillet halfway through baking. Transfer skillet to wire rack and let cool for 30 minutes (or let cool completely for neat slices). Slice into wedges. Serve warm.
Time
50 minutes, plus 35 minutes coolingYield
Serves 12 to 14Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
A 12-inch cast-iron skillet can handle just about any meal, from breakfast to dessert—and brownies are no exception. The best ones have crispy, chewy edges and rich, fudgy middles. A combination of Dutch-processed cocoa powder and unsweetened chocolate created complexity, and a little vanilla added more depth. To achieve that perfect fudginess, we took inspiration from fudge. Many fudge recipes call for marshmallows or a marshmallow product. By simply melting some marshmallows along with the cocoa powder mixture, we created a superfudgy batter. Finally, we folded in bittersweet chocolate chunks for gooey pockets of lush melted chocolate throughout the brownie. A well-greased skillet ensured that there weren’t any issues when removing the brownie wedges from the pan. We baked the brownie on the bottom rack of a preheated 350-degree oven for about 35 minutes and then allowed it to bake further on a wire rack (due to the cast iron’s strong heat retention), resulting in the right soft and fudgy interior. Every wedge offered a crisp edge and fudgy middle. Top with a scoop or two of your favorite ice cream.
Before You Begin
In step 3, you can substitute bittersweet or semisweet chocolate chips for the chopped bittersweet chocolate, if desired, but the chips won’t melt as much as the chopped chocolate and will be less gooey. We suggest serving the warm brownies with ice cream; cooled brownies can be wrapped in plastic wrap and stored for up to four days.
Instructions
- Adjust oven rack to lowest position and heat oven to 350 degrees. Grease 12-inch cast-iron skillet.
- Combine marshmallows, warm tap water, butter, unsweetened chocolate, and cocoa in large bowl. Microwave at 50 percent power, stirring occasionally, until chocolate is fully melted and mixture is smooth, 2 to 4 minutes. Let cool for 5 minutes.
- Whisk in sugar, oil, eggs and yolks, and vanilla until fully combined. Gently whisk in flour and salt until just incorporated. Stir in bittersweet chocolate.
- Transfer batter to prepared skillet. Bake until toothpick inserted in center comes out with few moist crumbs and batter attached (be careful not to overbake; brownie will continue to bake as it cools), 33 to 38 minutes, rotating skillet halfway through baking. Transfer skillet to wire rack and let cool for 30 minutes (or let cool completely for neat slices). Slice into wedges. Serve warm.
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