"Warm, chocolatey, toasty from the browned butter... cut that sweetness with a little spike of bourbon in place of vanilla. Perfect to share in one cast iron skillet."
Brown butter bourbon skillet brownie
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Prep time: 10mins
Cook time: 25mins
Recipe Card
ingredients
- 1 stick unsalted butter
- 1 cup granulated sugar
- 1 1/2 teaspoons bourbon (or vanilla extract)
- 3 room temperature eggs
- 1/4 cup unsweetened cocoa powder
- 1 cup gluten free flour
- 1/2 teaspoon diamond crystal kosher salt (1/4 if using Morton)
- 1 cup milk chocolate chunks/chips
- flaky salt, for topping
- ice cream, for serving
Method
Step 1
Preheat oven to 350.
Step 2
In an 8-10" cast iron skillet, melt butter on medium-low.
Step 3
Stir frequently, releasing milk solids from bottom of pan and careful to prevent burning. For about 8 minutes, until butter turns a warm browned color.
Step 4
Add sugar, and stir to dissolve.
Step 5
Add bourbon, or vanilla extract. And stir again. Remove from heat.
Step 6
Allow to cool for at least 5-7 minutes, until cool to touch before stirring in the eggs. (if it's too warm, they will scramble and that's not the goal!)
Step 7
Stir in cocoa powder.
Step 8
Stir in flour, and salt.
Step 9
Fold in chocolate chunks, and top with additional if desired.
Step 10
Bake for 20-25 minutes until toothpick comes out clean, or to desired level of gooey :)
Step 11
Top with flaky salt, and a big scoop of your favorite ice cream.