Rate this recipe

Skillet Brownie

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 |
    6-8 servings
  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 20 mins
Crush Mag Online Crush Mag Online

Skillet Brownie

150 g cake flour
1 tsp (5 ml) baking powder
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

To Serve

vanilla ice cream
1 ClemenGold® mandarin, peeled and chopped into pieces
dark chocolate shavings

Skillet Brownie

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.