Today’s recipe is all about the chocolate. And while this may not be your typical “Monday food”, I’m pretty sure there is not a bad time for chocolate. Especially when it is as fudgey and delicious and this brownie!
If you can believe it, this is actually my first brownie recipe for the blog! And obviously every brownie recipe is similar so I’ve never really found one that was worth sharing until I saw this recipe on Pinterest and knew I wanted to make my own version and really take it over the top!
I kept the double dark chocolate infusion, but kicked it up with a swirl of creamy peanut butter and a molten chocolate center. Now, I know skillet brownies/cookies have been everywhere lately (so don’t hate me if you’re sick of them) but who doesn’t love individual sized portions?
What I love most about this version is how fudgey/rich it is! Dry brownies are pretty much the worst, but this takes care of that. And because you cook it in a skillet, there is a much higher crust to melty inside ratio which, I love so much!
And if you’re feeling really decadent, simply top it off with some ice cream or freshly whipped cream!
- 4 eggs
- 1 cup sugar
- 8 oz. dark chocolate, roughly chopped
- 1 tbs. coconut oil
- ½ cup flour
- 2 tsp. baking powder
- ½ tsp. salt
- 1 tbs. vanilla
- 3 tbs. peanut butter
- Preheat the oven to 350.
- To a large bowl, add the eggs, vanilla, and sugar and whisk together until well combined.
- Add about ¾ of the chopped chocolate and the coconut oil to a heat-proof bowl and place in the microwave for intervals of 20 seconds at a time, stirring in between. (I had to do this about 3 times)
- Add the melted chocolate to the egg mixture.
- In another bowl, sift together (this helps add lightness) the flour, baking powder and salt.
- Add to the chocolate mixture and fold together.
- Add the remainder of the chopped chocolate and fold into the batter.
- Divide into 2 skillets.
- Using a toothpick, or chopstick, place a few dollops of the peanut butter onto the brownie batter (to help make it spreadable, I microwaved mine for 20 seconds) and swirl.
- Bake for about 20 minutes (be careful not to overcook as this will dry out the brownies)