You will love this. Seriously, you will just keep eating more, and more, and more. But don’t let that detour you from making this. The thickest, fudgiest brownie, baked in a cast iron skillet, and stuffed with mini peanut butter cups. To top it all of, it has a thick peanut butter swirl. Just writing about it is making my mouth water! Serve it warm or cold, it’ll be delicious!
Ingredients: Brownie (from here)
1 cup semisweet chocolate chips
1 and 1/2 sticks (6 ounces) unsalted butter, chopped
4 ounces unsweetened chocolate, chopped
1 1/2 cups granulated sugar
3 large eggs
1 egg yolk
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon fine sea salt
1 cup miniature peanut butter cups, roughly chopped
Peanut Butter Swirl (from here)
3 tablespoons unsalted butter, melted
1/2 cup creamy peanut butter
1/3 cup confectioners sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
Recipe: Skillet Brownie
Preheat the oven to 350°F and grease a 10″ cast iron skillet.
In a large microwave-safe bowl, combine the chocolate chips, butter, and unsweetened chocolate. Heat in the microwave for 1 minute then stir. Continue heating in 30-second bursts, stirring between each burst, until the mixture is melted and smooth but not scorched. Remove from the microwave and let cool slightly.
In a large bowl, beat the eggs and sugar on medium-high speed until lightened in color and thick, about 3 minutes.
Beat in the vanilla extract.
Stir in the cooled chocolate mixture with a rubber spatula.
Add the flour and salt, folding gently until combined.
Fold in the peanut butter cups.
Pour the batter into the prepared baking pan.
Peanut Butter Swirl
Mix peanut butter and melted butter together.
Mix in, confectioners sugar and salt.
Drop about 5 dollops onto the brownie batter and swirl in with a knife.
Bake until a tester comes out with moist crumbs still attached, 35 to 45 minutes.
Do not overbake. Let cool to room temperature. Serve at room temperature or chilled.