Chocolate Chip Skillet Brookie
A Chocolate Chip Skillet Brookie is crispy on the outside. Extreme fudgy-ness going on on the inside. This is the combination of your dreams!
Weight Watchers: 7SP per slice
Weight Watchers: 7SP per slice
Servings: 16 serves
Calories: 182kcal
Ingredients
Brownie Batter:
- ⅓ cup butter melted
- ½ cup brown sugar
- ¼ cup white sugar or natural granulated sweetener to cut down on calories
- ⅓ cup unsweetened cocoa powder
- 1 egg large
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- ¼ cup all-purpose flour or plain flour
Cookie Dough:
- ¼ cup butter softened
- ¼ cup light brown sugar
- ¼ cup granulated sugar or natural granulated sweetener
- 1 egg large
- 1 teaspoon pure vanilla extract
- ⅔ cup all-purpose flour or plain four
- 1 pinch baking soda
- 1 pinch salt
- ⅓ cup dark semi-sweet chocolate chips divided, I use Lily's Baking Chips
Instructions
- Heat the oven to 175°C | 350°F. Lightly grease an 9-inch cast iron skillet or round baking pan with non-stick spray; line the base with parchment (or baking) paper; set aside
For The Brownie Batter:
- In a medium-sized bowl, whisk the butter and sugars together well until the sugar has dissolved. Add the cocoa powder, whisking until dissolved and smooth.
- Beat in the egg and vanilla until well incorporated (about a minute). Fold the flour and salt through until the better is smooth and thick. Set aside.
For The Cookie Dough:
- In a separate medium-sized bowl, beat the butter and sugars together until light and fluffy. Add the egg and vanilla, beating until smooth. Add in the flour, baking soda and salt, folding the dry ingredients through until a cookie dough forms. Fold in half of the chocolate chips; set aside.
Assemble:
- Pour the brownie batter into the skillet (or pan) and spread out evenly with a spatula (or the back of a metal spoon). Scoop the cookie dough into the brownie batter; sprinkle with the remaining chocolate chips; and bake for 30-35 minutes, or until the cookie is golden and the edges are set and pulling away from the sides of the pan. Do not over bake or it will be dry instead of moist and fudge-like.
- Allow to cool in the pan for about 10 minutes and serve hot.
Notes
If you don't own a cast iron skillet, you can bake this is a normal 9-inch baking pan!
Nutrition
Calories: 182kcal | Carbohydrates: 25g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 38mg | Sodium: 152mg | Potassium: 83mg | Fiber: 1g | Sugar: 18g | Vitamin A: 237IU | Vitamin C: 0.02mg | Calcium: 29mg | Iron: 1mg