Skillet Brookie. Warm, gooey brownie topped with with soft, chocolate chunk cookie. Baked in a skillet to give it deliciously crisp edges. THE perfect dessert.
Desserts are my thing. I’m the one at birthday parties trying to drop subtle hints about cutting the cake, like “hey, my kid is losing it to go home and nap but I want to eat cake, so are you cutting that yet?” Dessert just makes me happy.
Not only do I love dessert, but as I have mentioned in other posts, dessert is my love language. When I love someone, I want to make them something with sugar. This is hard in my marriage as my husband doesn’t like dessert. My love language with him usually needs to be nachos or beef. Except when it comes to brownies or cookies. He has a soft spot for both of those confections.
Sometimes I like to spice things up, so last week I decided to combine brownies and cookies, make it a brookie, and cook it in a skillet. The first time I made it, I undercooked it, and it was quite gooey in the center. I wanted it to be fudgy, but not get salmonella from undercooked eggs gooey. Granted I ate it, and was happy about it, but I wanted to tweak it before sharing it with you fine people.
The second time, which was maybe three days later, I adjusted a few things and it turned out perfectly. This skillet brookie is fantastic. It has a warm, fudgy brownie base topped with soft, brown butter chocolate chunk cookie. A perfect dessert for any occasion!
- 1/2 cup butter melted
- 1 large egg
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1 teaspoon vanilla extract
- 1/3 cup all purpose flour
- 1/2 cup cocoa powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup butter
- 1/3 cup sugar
- 1/3 cup light brown sugar
- 1 large egg
- 2 tbsp milk
- 1 1/2 teaspoons vanilla
- 1 cup all purpose flour
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoons baking soda
- 1/4 cup plus 2 tbsp semi-sweet chocolate chips
- 1/4 cup plus 2 tbsp milk chocolate chunks for this I chopped 4 squares of a Ghirardelli milk chocolate bar
In a small pot over medium heat, melt butter. Allow butter to a come to a boil. Continuously stir until butter turns an amber color and has a nutty smell, about 5 minutes. Remove from heat and transfer butter to a heat safe bowl. Place in refrigerator for at least 1 hour to allow it to re-harden.
Once butter has hardened, place it in a large bowl, or bowl of stand mixer with sugar and brown sugar. Use mixer to beat on high speed until lightened, about 2-3 minutes.
Add egg, milk, and vanilla, and mix until well combined.
In a small bowl, stir together flour, cornstarch, salt, and baking powder. On medium-low speed, gradually beat into butter mixture until well combined.
Stir in 1/4 cup chocolate chips and 1/4 cup chocolate chunks.
In a large mixing bowl or base of a stand mixer, combine all of the brownie ingredients. Mix until well combined, but do not over mix.
Preheat oven to 350 degrees.
Line bottom of a cast iron skillet with parchment paper. Spray sides of skillet with cooking spray.
Spread brownie mixture in bottom of skillet. Next, drop cookie dough in spoonfuls over the the brownie. Finally, sprinkle remaining 2 tbsp of chocolate chips and 2 tbsp of chocolate chunks over top of cookie dough.
Place skillet in oven. For my 9" skillet, it took about 35 minutes for the brookie to cook through. If you are using a larger skillet, yours will be done quicker, so I would recommend that you start to check after 30 minutes. Check by sticking a toothpick in the center of the brookie. When it comes out with just a few crumbs, it's ready.
Let brookie sit for at least 10 minutes before cutting. Best served warm.
If you enjoyed this Skillet Brookie, you should check out these other SugarSpicesLife recipes: