Chocolate Chip Brownie
How to make Skillet Brownies for Two: Preheat oven to 350 degrees. Lightly grease (1) 6.5-inch cast iron skillet, set aside. Place the chocolate chips, unsweetened chocolate, and oil in a large microwaveable bowl. Heat on HIGH for 30 seconds, stir, and heat for an additional 30 seconds. Stir until all the chocolate bits are melted, set aside.
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Step 3: Whisk eggs until frothy, then add to the chocolate mixture. Be sure the chocolate and butter have cooled so your eggs don't scramble. Step 4: Add cocoa powder, flour, baking soda, and salt. Stir to combine. Step 5: Pour batter onto your mini cast iron skillet. Sprinkle with nuts (if desired).
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Preheat the oven to 350 degrees F. Coat a 10-inch cast-iron skillet with nonstick cooking spray. Whisk together the flour, cocoa powder and salt in a medium bowl. Stir together the melted butter.
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Instructions. Preheat the oven to 350°F. Grease a 10-inch skillet with butter. In a large bowl, whisk together the melted butter, sugar, cocoa powder, vanilla and salt. Add the eggs one at a time, whisking between each addition. Fold in the flour and chocolate chips just until the flour is combined.
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Preheat the oven to 325 degrees F. To a medium bowl add the melted coconut oil, coconut sugar, vanilla and salt. Using a rubber spatula, stir to combine. Stir in the eggs and egg yolk, one at a.
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Preheat the oven to 350F/180C. Lightly butter the inside of a 6 ½ in cast iron skillet (16.5cm frying pan). Whisk together the flour, cocoa powder, salt and cinnamon and set aside. Melt the butter and ¼ cup chocolate chips together in a heatproof bowl.
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Whisk for a few minutes to get that nice crackly top on your brownies! Step 2: Add the dry ingredients. Whisk in the flour, salt, cocoa powder, and a pinch of espresso powder. Then, stir in the chocolate chunks. Step 3: Bake. Spread the batter in a greased 10-inch oven safe skillet and top with more chocolate chunks.
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How to Make Small Batch Brownies. Preheat oven: Preheat the oven to 350°F and coat a 6" cast iron skillet with nonstick cooking spray. Combine dry ingredients: In a medium size mixing bowl, mix together sugar, cocoa powder, flour, and salt. Add wet ingredients: Combine the egg and vegetable oil into the dry mixture.
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Heat oven to 350 degrees. In an ovenproof 10- or 11-inch nonstick skillet (preferably ceramic nonstick) set over medium-low heat, combine the butter, chocolate and salt. Let butter and chocolate melt, stirring occasionally. Turn off the heat. Carefully whisk in sugar until smooth, then whisk in eggs and vanilla.
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Preheat the oven to 350 degrees fahrenheit and grease an 8 or 9 inch cast iron skillet. Set aside. In a medium bowl, whisk together the butter, oil and sugar until combined. Add the egg and vanilla extract and mix until combined. In a separate bowl, whisk together the flour, salt, baking powder, and both cocoa powders.
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Instructions. Preheat the oven to 350F. In a medium mixing bowl, combine the melted butter and sugar until it's thoroughly mixed. Add the eggs and vanilla and mix it again until it's thoroughly mixed. Mix the dry ingredients together in another bowl, then add it to the wet ingredients and mix just until it's combined.
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Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Lightly grease your oven-safe skillet. Whisk the sifted sugar into the cooled chocolate/butter mixture. Whisk in the eggs and vanilla until smooth and combined. Gently fold in the flour, cocoa powder, and salt.
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Instructions. Preheat your oven to 325° F. Melt the butter in your cast-iron skillet over medium-low heat. Once the butter is melted, you can add the sugar and brown sugar and mix together until the sugar is dissolved. At this point, you will chill the pan in the refrigerator for about 10 minutes.
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Making sure the pan isn't hot, whisk in your eggs and vanilla. Stir in flour, cocoa powder, and salt to create a smooth brownie batter. Do not beat your batter. Fold in chocolate chips and walnuts, then top the brownies with the remaining chocolate chips and walnuts. Bake at 350°F (180°C) for 25-30 minutes.
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Melt 1 stick unsalted butter in a 10-inch cast-iron skillet over medium-high heat. Continue cooking, stirring constantly to prevent the milk solids from burning, until the butter is a light amber color, smells nutty, and is no longer foamy, 2 to 4 minutes. Immediately remove from the heat. Add 3/4 cup packed light brown sugar and 1/4 cup.