02 Feb 2023
50 Minutes | easy | Serves 2 with leftovers
This skillet brownie is the ultimate sharing dessert. Packed with dark, milk and white chocolate chunks and juicy cherries, it’s a guaranteed winner. Unlike regular brownies, skillet brownies are designed to be enjoyed warm, so you can bring it straight to the table and dig in with spoons. You could also use the Outback cast iron skillet for this recipe, but bear in mind that you will need to triple the ingredients below, and the resulting brownie will feed at least 10 people!
Combine the butter, milk and dark chocolate in a saucepan and melt over a medium heat, then set aside.
Preheat two gas burners on the Jupiter Outback BBQ and set the heat to medium - you’re looking for a temperature of 180C.
Whisk the sugar into the butter and chocolate mixture, followed by the eggs and vanilla. Gently fold through the white chocolate chunks, cherries, cocoa powder, flour and salt.
Pour the brownie batter into a cast iron skillet and place on the opposite side to the lit burners. Close the lid and cook 20-25 minutes. Take care not to overcook the brownie - it’s better that it’s lovely and gooey in the centre.
Serve the brownie with the creme fraiche or ice cream.
You could also use extra chocolate chunks, marshmallows, pieces of nougat or other fruits such as raspberries in place of the cherries. Keep any leftover brownie well wrapped.
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