Chocolate Chip Cookie Marbled Skillet Brownie


INGREDIENTS

Brownie Batter:
⅓ cup butter, melted
½ cup brown sugar
⅓ cup white sugar (or natural granulated sweetener to cut down on calories)
½ cup unsweetened cocoa powder
1 large egg
1 teaspoon pure vanilla extract
½ teaspoon salt
¼ cup all-purpose flour (or plain flour)
2 tablespoons warm water

Cookie Dough:
¼ cup butter, softened
¼ cup light brown sugar
¼ cup granulated sugar (or natural granulated sweetener)
1 large egg
1 teaspoon pure vanilla extract
⅔ cup all-purpose flour (or plain four)
⅛ teaspoon baking soda
Pinch salt
⅓ cup dark/semi-sweet chocolate chips, divided (I use Lily's Baking Chips)

INSTRUCTIONS
  1. Heat the oven to 175°C | 350°F. Lightly grease an 9-inch cast iron skillet or round baking pan with non-stick spray; line the base with parchment (or baking) paper; set aside

For The Brownie Batter:
  1. In a medium-sized bowl, whisk the butter and sugars together well until the sugar has dissolved. Add the cocoa powder, whisking until dissolved and smooth.
  2. Beat in the egg and vanilla until well incorporated (about a minute). Fold the flour and salt through until the better is smooth and thick. Pour in the water and lightly mix it through until the batter is smooth (it will still be quite thick). Set aside.

For The Cookie Dough:
  1. In a separate medium-sized bowl, beat the butter and sugars together until light and fluffy. Add the egg and vanilla, beating until smooth. Add in the flour, baking soda and salt, folding the dry ingredients through until a cookie dough forms. Fold in half of the chocolate chips; set aside.

Assemble:
  1. Pour the brownie batter into the skillet (or pan) and spread out evenly with a spatula (or the back of a metal spoon). Scoop the cookie dough into the brownie batter; sprinkle with the remaining chocolate chips; and bake for 30-35 minutes, or until the cookie is golden and the edges are set and pulling away from the sides of the pan. Do not over bake or it will be dry instead of moist and fudge-like.
  2. Allow to cool in the pan for about 10 minutes and serve hot.


NOTES
If you don't own a cast iron skillet, you can bake this is a normal 9-inch baking pan!

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