BROWN BUTTER HOT COCOA BROWNIE SKILLET Bury me in that pan pleaseee 🙂‍↕️ It’s soft, fudgy, and gooey while the edges get perfectly crisp, chewy, and caramelized ✨ And if that isn’t already enough, it’s filled with melty chocolate chips, toasty marshmallows, and golden teddy grahams for that nostalgic, chocolatey, gooey bite 🍫 Recipe below OR go to my website at wellmadebykiley.com 🤎 #Recipe Details (serves 12-16): Brown Butter Brownie Skillet: - 1 cup (226g) salted butter - 1/2 cup + 2 tbsp (60g) unsweetened dutch-process cocoa powder - Optional: 1/2 tsp (1g) instant espesso powder - 6oz (170g) dark chocolate chips or chopped chocolate - 2 tbsp (30ml) olive oil (or oil of choice) - 3 eggs, at room temperature - 3/4 cup (180g) brown sugar - 3/4 cup (165g) granulated sugar - 2 tsp (8g) vanilla extract - 1/2 cup + 1 tbsp (68g) all-purpose flour - 1/2 tsp (3g) salt - 3/4 cup (150g) chocolate chips of choice (I used semi-sweet) Toppings: - Marshmallows (I used both big and small; you can use both or either one) - Teddy grahams - Flaky sea salt *Homemade hot fudge sauce recipe is on this blog post on my website at wellmadebykiley.com Instructions: Preheat the oven to 350F. Grease a 10 or 12” cast iron skillet with butter and line with parchment paper. Set aside. Place the chocolate chips or chopped chocolate into a medium bowl. Set aside. Prepare the brown butter chocolate mixture first. Add the butter to a saucepan over medium-high heat. Allow to melt and brown, while stirring continuously (~5-8 minutes). As the butter continues to cook, you’ll notice that it starts to foam up across the surface (after about 2 minutes). Stir frequently to prevent the milk solids from burning. Continue cooking, stirring with a spatula, until the milk solids begin to brown (the brown specks at the bottom of the pan) and the color starts to deepen. Once the brown butter reaches a deep golden color and smells nutty, immediately add in the cocoa powder and instant espresso powder (if using) and quickly stir to combine. This will bloom the cocoa powder and espresso powder, leading to a richer chocolate flavor. Once combined, remove from the heat and let stand for 1-2 minutes. Then, pour the brown butter mixture over the chocolate chips or chopped chocolate in the bowl and add the olive oil. Stir until fully combined, the chocolate chips have melted, and the mixture is smooth. Set this mixture aside to cool while you continue preparing the brownie batter. In a separate large bowl, whisk together the eggs and both sugars, until the sugar is fully dissolved and the mixture is frothy. You really want to aim to dissolve the sugar fully, this will give you a nice crackly, crispy top on the brownie skillet! Then whisk in the vanilla. Once the chocolate mixture that you previously prepared is cooled (it’s fine if it’s still a little warm), stream it into the egg/sugar mixture as you whisk, until all of the chocolate mixture is fully incorporated. The mixture will start to thicken as you continue to whisk. Fold in flour and salt. Then, fold in the chocolate chips until evenly dispersed. Transfer and press half of the brownie batter into the prepared skillet and spread it into an even layer. Then arrange some marshmallows all over the batter (as many as your heart desires). Scoop the remaining brownie batter on top, and gently spread it over the marshmallows (it’s okay if the marshmallows aren’t covered). Press a few more marshmallows on top (if desired), followed by some teddy grahams (again, as many as you’d like). Bake at 350F for 35-40 minutes, or until edges should be set and crispy, yet the middle still looks slightly soft. Remove the brownie skillet from the oven and allow to cool for at least 10-15 minutes before serving. Serve the brownie skillet warm with a scoop of vanilla ice cream, a drizzle of the homemade hot fudge sauce (if using), and sprinkle of flaky sea salt. Enjoy! #brownbutterhotcocoabrownieskillet #brownbutterbrownies #christmasbaking #chocolatedessert - @wellmadebykiley