Strawberry Brownie Skillet (Gluten Free)
This fudgy strawberry brownie skillet is obscenely decadent and would make the perfect dessert for you and your loved one(s) on valentine's day!
Ingredients
- 5 ounces Chocolate you can use anywhere from semisweet to dark chocolate
- ¼ cup Unsalted Butter
- 2 Large Eggs
- ¾ cup Brown Sugar
- ¼ cup Granulated Sugar
- 1 ½ teaspoons Vanilla Extract
- ¼ cup Cocoa Powder
- 3 tablespoons Corn Starch
- 5-10 Strawberries fresh or frozen
- 2 ounces Chocolate melted for topping
Instructions
- Preheat oven to 350°F. In a large microwave safe bowl, or over a double boiler on the stove, melt the chocolate and butter together. Stir until combined and allow to cool for 5 minutes. Cooling this helps to make sure the eggs don’t scramble in the hot butter/chocolate mixture.
- Add the eggs, granulated sugar, brown sugar, and vanilla extract and whisk until combined.
- Sift the cocoa powder and cornstarch into the batter and whisk thoroughly to incorporate. You do not want any clumps forming. If it is easier for you, remove ½ cup of the batter and incorporate all of the corn starch and cocoa powder into that, then add it back to the batter and whisk it to combine it throughout the rest of the batter. Adding these ingredients to a smaller amount of batter can help to eliminate any clumps more efficiently.
- Place into a skillet (in my case I used a ceramic pie dish), and add strawberries on top of the batter. I used strawberries cut in half, but you could use whole strawberries or dice them and incorporate them throughout the batter. Bake at 350 for 25 minutes. Allow to cool for 5-10 minutes before topping with melted chocolate and digging in! I recommend adding a couple scoops of ice cream on top as well, this will allow you to eat it faster without risking getting your mouth burnt, and also it would be fantastically delicious!