SunButter Triple Chocolate Brownie Skillet

Food Duchess

#Sweets

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Start to Finish: 1 hr 5 mins

Servings: 8 Servings

Ingredients

170 g (6oz) Semi Sweet Chocolate, finely chopped
1 ½ cups (300g) White Sugar
3/4 cup (165g) Dark Brown Sugar
3 Large Eggs
3/4 cup (170g) Unsalted Butter, melted
2/3 cup (150g) Chocolate SunButter
1 ½ tsp Vanilla Extract
120 g All Purpose Flour, about 1 cup measured volumetrically
75 g Dutch Processed Cocoa Powder, about ¾ cup measured volumetrically, sifted
1/2 tsp Table Salt
3/4 cup (180g) Chocolate Chips

Directions

Preheat the oven to 350°F (180°C). Prepare a 9” (23cm) oven safe skillet with cooking spray.
Add the chopped chocolate to a heatproof bowl and place over of a pot of simmering water, ensuring the bowl fits tightly over the pot of water and that the bottom does not touch the water. Heat, while stirring with a rubber spatula, until all of the chocolate has melted. Set aside to cool until just warm while you continue on.
In a large mixing bowl, add the white sugar, brown sugar and eggs. Whisk vigorously together by hand for about 1 minute. The mixture should look creamy, well-combined, and slightly volumized. Next, pour in the melted butter, Chocolate SunButter, vanilla and melted chocolate. Whisk together until well-combined.
In a separate bowl, whisk together the flour, sifted cocoa powder and salt. Add these dry ingredients into the wet ingredients, then fold the sifted dry ingredients into the batter with a rubber spatula, until the batter is smooth, well-combined and thick. Add in chocolate chips, then lightly fold to incorporate.
Pour the batter into the prepared skillet and smooth it out. Place into the oven to bake for 35-45 minutes. Allow the brownie skillet to cool and set up for about 30 minutes before consuming. Enjoy warm with ice cream.

Ingredients
- - 170 g (6oz) Semi Sweet Chocolate, finely chopped
  - 1 ½ cups (300g) White Sugar
  - 3/4 cup (165g) Dark Brown Sugar
  - 3 Large Eggs
  - 3/4 cup (170g) Unsalted Butter, melted
  - 2/3 cup (150g) Chocolate SunButter
  - 1 ½ tsp Vanilla Extract
  - 120 g All Purpose Flour, about 1 cup measured volumetrically
  - 75 g Dutch Processed Cocoa Powder, about ¾ cup measured volumetrically, sifted
  - 1/2 tsp Table Salt
  - 3/4 cup (180g) Chocolate Chips
Directions
- - Preheat the oven to 350°F (180°C). Prepare a 9” (23cm) oven safe skillet with cooking spray.
  - Add the chopped chocolate to a heatproof bowl and place over of a pot of simmering water, ensuring the bowl fits tightly over the pot of water and that the bottom does not touch the water. Heat, while stirring with a rubber spatula, until all of the chocolate has melted. Set aside to cool until just warm while you continue on.
  - In a large mixing bowl, add the white sugar, brown sugar and eggs. Whisk vigorously together by hand for about 1 minute. The mixture should look creamy, well-combined, and slightly volumized. Next, pour in the melted butter, Chocolate SunButter, vanilla and melted chocolate. Whisk together until well-combined.
  - In a separate bowl, whisk together the flour, sifted cocoa powder and salt. Add these dry ingredients into the wet ingredients, then fold the sifted dry ingredients into the batter with a rubber spatula, until the batter is smooth, well-combined and thick. Add in chocolate chips, then lightly fold to incorporate.
  - Pour the batter into the prepared skillet and smooth it out. Place into the oven to bake for 35-45 minutes. Allow the brownie skillet to cool and set up for about 30 minutes before consuming. Enjoy warm with ice cream.

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SunButter Triple Chocolate Brownie Skillet

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