ClemenGold® Fudgy Dark Chocolate Skillet Brownie
We take the chocolate-citrus combo to a new level with this ultimate fudgy skillet brownie!
- Serves: 6-8 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 20 mins
150 g cake flour
1 tsp (5 ml) salt
150 g 70% dark chocolate, chopped into bite-size pieces
4 large eggs
100 g cocoa powder
1 Tbsp (15 ml) vanilla essence
2 tsp (10 ml) instant coffee granules
1 Tbsp ClemenGold® mandarin juice, freshly squeezed
200 g butter
400 g brown sugar
zest of 2 ClemenGold® mandarins
vanilla ice cream
dark chocolate shavings
Preheat the oven to 180 ºC.
Add the flour, baking powder, salt and chocolate to a mixing bowl and stir to combine.
Add the eggs, cocoa powder, vanilla, coffee and ClemenGold® mandarin juice to another mixing bowl and whisk to combine.
Set a medium-sized pot over medium heat. Add the butter and allow it to melt, then add the sugar. Mix to combine and cook until bubbles start to form around the edges. Remove from the heat and pour into the egg mixture; whisk quickly until smooth and glossy.
Pour the dry ingredients into the chocolate mixture and then, using a spatula, fold to combine until there is no dry flour.
Spray your skillet/cast iron frying pan well with non-stick spray, then pour in the batter.
Place into the oven to bake for 25-30 minutes; you want it to still be moist and fudgy but not runny in the centre. If it needs more time then give it another 2-3 minutes in the oven and check again. Allow to cool for 10 minutes (it will still be hot as the cast iron retains heat for a while) then top with scoops of ice cream, ClemenGold® pieces and chocolate shavings before serving.