Ingredients
The following ingredients have 4 Servings
- 1 cup (8oz/225g) butter
- 1 cup (8oz/225g) white sugar
- 1 cup (6oz/170g) dark brown sugar
- 4 large eggs, (room temperature )
- 2 teaspoons vanilla extract
- 1 cup (5oz/142g) all-purpose flour
- 1 cup (4oz/115g) unsweetened cocoa powder
- 1 teaspoon salt
- 1 cup (6oz/170g) bittersweet chocolate chips
- 1/2 cup (2 1/2 oz/71g) chopped walnuts (toasted )
Instruction
- Preheat oven to 350°F (180°C). Place a 10" (25 cm) cast-iron skillet on the stovetop over low heat.
- Add in butter and allow to melt gently without bubbling. Once melted remove from the heat.
- Stir in the white and brown sugar.
- Next, crack in the eggs and add the vanilla. Using a fork, whisk these ingredients together. Note: make sure the pan isn't HOT when you add in the eggs or it will cook them.
- Stir in flour, cocoa powder, and salt and mix until you have a smooth brownie batter. Don't beat as it will toughen your brownies.
- Fold in the chocolate chips and walnuts. Spread the brownie batter evenly into the skillet and finish by sprinkling over a few extra chocolate chips and chopped walnuts.
- Bake for 25-30 minutes or until the brownie is JUST set to touch. Baking Note: The skillet retains heat so once you remove it from the oven the brownies will actually continue to cook so take it out of the oven when they are a little 'under' done. As the brownie cools it will set up and be perfect and fudgy.
- Once cooled down slightly, top with vanilla ice-cream and dig in! Store leftovers in an airtight container at room temperature for up to 3 days.
