It's snowing in Brooklyn. While beautiful, it makes everything more difficult. If you dare to venture outside, that is. Instead, I found myself digging around for recipes that only require what I already have around the house. I was in luck: Smitten Kitchen's favorite chocolate brownie recipe fit the bill. But with no baking pans in sight (they're all in storage given my impending move to Stockholm), I turned to my trusty cast-iron skillet to bake a dairy-free rendition of these babies. I also added a microwaved bittersweet chocolate glaze at the last minute because why not?
Skillet Brownies w/ Sea Salt & Bittersweet Chocolate Glaze
- 1 stick unsalted butter (or Earth Balance)
- 3 oz. unsweetened chocolate
- 1 1/3 cups granulated sugar
- 2 large eggs
- 1 tsp of vanilla
- 1/4 tsp salt (if using butter)
- 2/3 cups all-purpose flour
Preheat your oven to 350 degrees. Line a 10 or 12-inch cast-iron skillet with parchment paper and grease the bottom and sides.
Fill a small saucepan with an inch of water and bring to a simmer. Place a heatproof bowl on top and melt together the butter and chocolate. Once melted, remove from heat and stir it until smooth. Whisk in the sugar, then the eggs one at a time. Add the vanilla and salt (if using). Use a spoon to stir in the flour and mix just until incorporated. Scrape batter into your prepared pan and bake for 25-30 minutes, or until a toothpick poked in the center comes out clean. Allow brownies to cool completely in the pan. To maintain clean tops, trace the lines where you're going to cut them when they are still hot. If you'd like, top with Maldonado sea salt and a bittersweet chocolate glaze.
To make the glaze, microwave 1 oz. unsweetened chocolate with 2 tsp. non-dairy milk until melted. Stir in 1 tsp. light corn syrup and 1 tbsp. granulated sugar. Add milk as needed to get a drippy consistency. Use a soon to drizzle the glaze across the brownies.