My Chocolate Season 2024: Double Chocolate Skillet Brownies

UPDATE: After tasting DECADES of my baking my husband, Mark, has declared these the 'best ever' brownies.

During previous Chocolate Seasons, I typically posted a new weekly recipe on each Wednesday. But I'm finding I have more time to bake on weekends this year so why not share the results a little sooner? And after all of the emotional/political upheaval in the U.S. last week, the sooner the better. 

Following the amazingly delicious Chocolate Bark from last week, today's recipe for Double Chocolate Skillet Brownies was another homerun. And having a beautifully aged, generations-old iron skillet to use made this much easier. In fact, iron skillets have been so important in our family that I even wrote an essay about one of them years ago. It appeared in The Christian Science Monitor. 

V.O.E. - As always, I made a few small tweaks to the original recipe. I'm not a big fan of mint so instead topped the ice cream with grated bittersweet. I didn't bother to chop the chocolate chips before melting them via the double boiler as I've previously incorporated chips into butter simply by melting them. And I used 3 tablespoons of olive oil rather than 1/2 a stick of butter - reducing the saturated fat slightly.

Equipment
   10-inch iron skillet
   Double boiler
   Large mixing bowl
   Measuring cup
   Whisk
   Rubber spatula
   Measuring spoons
   Food processor for nuts (optional)   

V.O.E. - Those of you who know me and/or this blog, already realize I always opt for dark chocolate in dessert recipes. So my add-in chips were bittersweet rather than milk chocolate. Also, although I did add a generous handful of chopped nuts to the batter, I don't think I would have missed them.

​Above: Pouring the glossy batter into my prepared skillet and then putting it in the oven.

After just under 40 minutes of baking time, these brownies were soft, decadent, ridiculously satisfying, and well worth repeating.