Cast-Iron Skillet Brownies

Made with melted whole marshmallows and baked in a skillet, these brownies have a chewy edge and a fudgy point. When baked in a muffin tin, there's lots of chewiness for those on a chewy brownie quest.

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Cast-Iron Skillet Brownies

Source: Cook's Country Magazine

Yield depends on how wide you cut the wedges. I cut 14. Baking in muffin tins yielded 21.

Adjustments for altitudes of 4,000-6,000 ft:

Subtract 2 1/2 T sugar

Add 2 T flour

2 oz. marshamllows (about 8 large marshmallows)

1/2 c plus 2 T warm tap water

4 T unsalted butter, cut into 4 pieces

2 oz. unsweetened chocolate, chopped fine

1/3 c Dutch-processed cocoa powder

2 1/2 c sugar

1/2 c vegetable oil

2 large eggs plus 2 large egg yolks

1 3/4 c AP flour

1 teas table salt

6 oz. bittersweet chocolate, chopped (You may substitute bittersweet or semi-sweet chocolate chips but they won't melt as much inside the brownie.)

Place your oven rack in the lowest position and preheat the oven to 350F. Use butter or baking spray to grease a 12-inch cast-iron skillet.

In a large bowl, combine marshmallows, warm tap water, butter, unsweetened chocolate, and cocoa. Place in the microwave and  run at 50 percent power until chocolate is smooth and fully melted. Stop microwave and stir occasionally. Let sit on counter and cool for 5 minutes.

Mix in sugar, oil, eggs and yolks, and vanilla with a whisk until completely combined. Gently stir in the flour and salt until just incorporated. Stir in the bittersweet chocolate or chocolate chips.

Use a rubber spatula to place the batter into the prepared skillet. Smooth the top and place into the oven and bake for 33-38 minutes until a toothpick test into the center of the brownie comes out with just a few moist crumbs and a little batter. Try not to overbake since the skillet will be so hot after removal that the brownie will continue to cook. Rotate the skillet approximately halfway through baking. Place the skillet on a wire rack and allow to cool for 30 minutes. You may want to place a kitchen towel or a hot pad over the handle so someone doesn't accidently grab it while the skillet is still hot.

Let cool for 30 minutes and serve with vanilla ice cream while the brownies are still warm. Or allow to cool completely for more precise wedges. These brownies are very tasty on their own.

If you prefer round brownies (and I do) grease the cups of two muffin tins and fill the cups about 2/3c full. These will cook faster, so start checking at about 25 minutes and remove when the toothpick test shows just a few crumbs. 

I found the brownies seemed to soften up during storage. Freezing and using them as needed helps with this, if you see it as a problem.