This skillet chocolate brownie is warm, fudgy and gloriously simple: one pan, a thick cocoa batter and a glossy cocoa glaze poured over the top. It is lighter than a classic brownie yet still rich, with a soft center and a spoonable, almost pudding-like edge. Serve it straight from the skillet for a dessert that feels special with almost no fuss.
Ingredients
- 120 ml (1/2 cup) milk (1.5%)
- 80 g (2/3 cup) oat flour
- 35 g (1/3 cup) cocoa powder
- 2 eggs
- 75 g (1/4 cup) sour cream (15%)
- 10 g (2 tsp) baking powder
- 6 g sweetener
- For the glaze: 150 ml (2/3 cup) milk, 4 g sweetener, 5 g (1 tsp) cornstarch, 10 g (1 tbsp) cocoa
Instructions
- Mix the eggs, milk, sour cream and sweetener; add the dry ingredients into a thick smooth batter.
- Cook in a very hot dry skillet, covered, on just above minimum heat.
- Flip out with a plate or wide spatula.
- Glaze: combine all glaze ingredients, heat on low stirring until thickened; remove from heat.
- Pour over the brownie and decorate as you like (20 g hazelnuts are nice).
Tips
- Keep the heat low and the lid on so the center sets without drying out or burning underneath.
- Let the brownie rest for a few minutes before glazing so the glaze sits in a thick, glossy layer.
- For another chocolate fix, try the Fudgy Chocolate Brownies with Nuts or the 5-Minute Banana Brownie; for general cocoa-baking inspiration, browse Allrecipes and Serious Eats.
Nutrition: per 100 g: 280 kcal, protein 9 g, fat 20 g, carbs 17 g.