Cosmic Skillet Brownie
An updated take on the nostalgic cosmic brownie, this time baked in a large skillet, so you can dig into that chocolatey fudgy rainbow chocolate chip magic!
Servings: 1 10 inch round brownie
Equipment
- cast iron skillet
Ingredients
Brownie
- ½ cup unsalted butter +2 tbsp
- 1 tbsp canola oil
- ⅔ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- ½ tbsp vanilla extract
- 1 cup semi-sweet chocolate chips divided
- ¾ cup flour
- ¼ cup cocoa powder
- ½ tsp baking soda
Chocolate Ganache topping
- ¼ cup heavy cream
- ½ cup semi-sweet chocolate chips
- 2 tbsp cosmic sprinkles (rainbow coated chocolate chips)
Instructions
Brownie
- Melt the butter and mix it with oil in a large bowl. Add in brown and granulated sugar and whisk in until smooth. Preheat oven to 350F.
- Add in the vanilla and eggs and whisk thoroughly for 3-4 minutes. Melt 1/2 cup of chocolate chips in the microwave in 30 second intervals, mixing in between. Let cool 2-4 minutes. Whisk into the batter.
- Toss in the flour, cocoa powder, baking soda, and salt and fold until just mixed in. Don't overmix it. Next fold in the other 1/2 cup of chocolate chips.
- Butter your cast iron skillet. Smooth the batter into the skillet. Bake about 32 minutes. It's done when a toothpick comes out almost clean - not completely clean, since we don't want an overbaked brownie. It also shouldn't be too jiggly. Remove and let come to room temperature.
Chocolate Ganache + Topping
- Place the heavy cream in the microwave for about 30-40 seconds until it is a little bubbly. Toss in your chocolate chips and mix until melted and smooth. Pour the ganache over your brownie. Sprinkle with the cosmic sprinkles.
- Let this cool completely for 2-4 hours to get a fudgy texture, and let the brownie get that cosmic brownie chewy texture - or eat right away if you want it meltier and can't wait!