Andrew McConnell's molten skillet brownie is the definition of extra
serves
6
Molten skillet brownie
Ingredients (12)
- 130g dark (70%) chocolate, chopped, plus extra 80g
- 1/2 cup (125ml) sunflower oil
- 200g caster sugar
- 1 tbs golden syrup
- 1/2 tsp vanilla extract
- 2 whole eggs, plus 1 egg yolk
- 100g plain flour, sifted
- 2/3 cup (70g) cocoa powder, sifted
- 10g cornflour, sifted
- 1/2 tsp baking powder, sifted
- 130g peeled hazelnuts, chopped, plus extra roasted and chopped to serve
- Vanilla ice cream, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Preheat the oven to 150°C. Grease a 17cmwide, 5cm-deep, heavy-based ovenproof frypan. Fill a small saucepan one-third full with water and bring to a gentle simmer. Place chocolate, oil, sugar, syrup, vanilla and a pinch of salt flakes in a small heatproof bowl. Set bowl over pan and stir occasionally until chocolate mixture is melted (don’t let the bowl touch the water). Set aside to cool to room temperature.
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2.Beat eggs and egg yolk in a bowl and, in 3 batches, gradually whisk into chocolate mixture. Fold in flour, cocoa, cornflour, baking powder and half hazelnuts, then pour into prepared pan. Gently push remaining 65g hazelnuts and extra 80g chocolate into batter, then bake for 25-30 minutes or until brownie has risen and come away slightly from edges of pan. Stand for 5 minutes, then scatter with extra hazelnuts and serve with ice cream.
Recipe Notes
You can prepare brownie batter up to 1 day ahead and store, covered and chilled, until ready to cook.
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