As you can see I am skillet fan!!
150 grams dark chocolate (70%), chopped
1/2 cup unsalted butter, cut into pieces
2 tablespoons cocoa powder
1 cup light brown sugar
1 teaspoon pure vanilla extract
3 large eggs
3/4 cup all-purpose flour
1/4 teaspoon salt
For the topping:
1/3 cup Nutella
A handful toasted hazelnuts
DIRECTIONS
1/2 cup unsalted butter, cut into pieces
2 tablespoons cocoa powder
1 cup light brown sugar
1 teaspoon pure vanilla extract
3 large eggs
3/4 cup all-purpose flour
1/4 teaspoon salt
For the topping:
1/3 cup Nutella
A handful toasted hazelnuts
DIRECTIONS
Preheat oven to 350 degrees and place the rack in the center of the oven. Butter an 8-inch skillet, set aside.
Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the cocoa powder and sugar . Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition. Finally, stir in the flour and salt.
Pour batter into the skillet and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out with a little batter to it. Do not over bake. Let cool on a wire rack.
Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the cocoa powder and sugar . Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition. Finally, stir in the flour and salt.
Pour batter into the skillet and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out with a little batter to it. Do not over bake. Let cool on a wire rack.
For the topping:
Heat the Nutella in the microwave for 15 seconds, spread over the brownie. Put toasted hazelnuts on top.
Recipe from Cooking with the Cookie
Enjoy!!
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