Fudgy Skillet BrowniesPosted by in Food
I watched Martha make Fudgy Skillet Brownies on the Today show (I almost can’t watch those segments – they are so disjointed and quick compared to Martha’s usual style and I can never get the image of her before the trial saying “I just want to focus on my salad” out of my head) and then looked the recipe up in March Everyday Food. I have to say I am still scratching my head at the concept. It’s in a section of the magazine about skillet cooking, which is supposed to be sort of, almost, not really easier than other cooking. It seems to me in this recipe, you are just substituting a skillet for a baking pan and it doesn’t make anything simpler.
I started by whisking eggs and sugar in bowl #1. Then you’re supposed to mix the dry ingredients in bowl #2. I skipped this step and just dumped those ingredients straight from the measuring cups when the time came. I melted butter and heated cream in the skillet then added the chocolate (I used a mix of dark and semisweet since I didn’t have any bittersweet hanging around – call me Substitution Sally).
You’re supposed to let the chocolate mixture sit for 5 minutes before incorporating it into the eggs. I had no patience for that – it was 8 pm and I needed my chocolate fix! Instead I tempered the eggs with it and then added it. No problems there. I added my dry ingredients and dumped it into the skillet. The batter is very thick and fudgy looking.
The recipe says to cook for 40 minutes. Mine was done at 25 minutes. They tasted good and came out of my nonstick skillet easily. They were definitely very chocolately and had a nice crunchy top and a soft delicious middle. Is there anything better than brownies late at night? I think not.
Would I do this again? Probably not. It seemed a little silly to me to use a skillet to make brownies. You still need to use at least one bowl to make this, so it’s not a one dish situation. Have you made this recipe? I’d love to hear what other think.
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