This delicious recipe for dark chocolate and raspberry skillet brownie is a showstopper. Your family and friends will love it.
One of my all-time favourite flavour combos is dark chocolate and raspberries. This recipe for chocolate and raspberry skillet brownie is made in one bowl and only takes a few minutes to make.
The dark chocolate makes the brownie super moist, it has a great depth of flavour which goes so well with the raspberries. Cooking it in a cast iron skillet gives it a nice crispy edge and a gooey centre.
I have used frozen raspberries to make this recipe as they are a lot more affordable than buying them fresh. If raspberries are in season then use fresh ones or you could even swap for blueberries. I like to use dutch cocoa as it gives a great dark colour to the brownies.
HOW TO MAKE this brownie recipe:
This brownie is super easy and only needs one large microwave-proof bowl, in this case I have used a glass bowl. I bought my glass bowl from Farmers and it comes with a lId which is great for storage.
First of all melt together chocolate and butter in the microwave - which takes around 90 seconds. If you don’t have a microwave you can do this on a stovetop in a large saucepan.
Whisk the chocolate and butter together until smooth then add the brown sugar and eggs. I like to crack the eggs into a jug first and whisk them together, this is also great to make sure there is no shell going into your brownie batter.
Now it is time to sift in the cocoa, flour and baking powder. Once this is done fold all of the ingredients together until combined. Line the cast iron skillet with baking paper. My skillet is 23 cm diameter. If you don’t have a cast iron skillet you could make this recipe in a standard baking tin approx 20 x 20 cm.
Pour the chocolate brownie batter into the lined skillet and then spread out the edges.
Spread the frozen raspberries out evenly and push them into the batter. It takes approx 20 raspberries or ½ a cup.
Bake the skillet brownie for 35 to 45 minutes until it feels firm on the surface but the mixture in the centre is just cooked - because you want it to be nice and gooey. The cooking time will vary depending on your oven so keep checking on it. Serve once it has cooled - dusted with cocoa powder, icing sugar or even freeze dried raspberries for a pop of colour.
QUESTIONS ABOUT making brownie in a skillet:
Can I make this recipe in a standard tin? You can also make this brownie in a standard 20 x 20 cm cake tin. Just keep an eye on the cooking time.
What other toppings or ingredients can be added to a skillet brownie? The options are endless: Nuts like macadamias, pecans or cashews. Chunks of caramel. Chopped up Oreos. Chunks of chocolate like white or even caramilk.
How do you store brownies? I like to store them in an airtight container or ziplock bag in the pantry. If the weather is quite warm then you can store them in the fridge.
How long do brownies keep for? They will last for up to 3 days in an airtight container in the pantry.
What is best to serve with brownies? Heated brownies make a delicious dessert - serve them with whipped cream or a scoop of ice cream. For a special treat add caramel sauce or chocolate ganache.
KIWI FOODIES TAKE ON THE BROWNIE
I have teamed up with a few other Kiwi foodies to make some brand new brownie inspired recipes.
First up is this delicious dessert idea: Brownie Cream Pie from Dane at Baker Gatherer
Check out this delicious Rocky Road Brownie from Anna at Just a Mum
If you are after a sweet treat for one, why not make a Brownie in a mug from Stacey at My Kids Lick the Bowl
MORE EASY baking RECIPES TO TRY:
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Check out the easy recipe below:
Chocolate and raspberry skillet brownie
You can’t beat this delicious chocolate and raspberry brownie baked in a cast iron skillet.
- 120g dark chocolate
- 100g butter
- ¾ cup brown sugar
- 2 eggs, lightly whisked
- ⅓ cup cocoa
- ½ cup plain flour
- 1 tsp baking powder
- ½ cup frozen raspberries
- Preheat oven to 160°C fanbake.
- Line a 23 cm cast iron skillet with baking paper.
- Melt together chocolate and butter in a glass bowl in the microwave or in a pot on the stovetop. Then whisk together until smooth.
- Add brown sugar and eggs then whisk together until glossy.
- Sift in cocoa, flour and baking powder. Fold together until all combined.
- Pour mixture into the lined skillet and spread to the edges. Push frozen raspberries one at a time into the brownie batter.
- Bake for 35-45 minutes until brownie feels firm on the surface and the mixture in the centre is just cooked.
- Allow to cool before cutting into slices or squares.
- Serve dusted with cocoa powder, icing sugar or freeze dried raspberries.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 202Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 50mgSodium: 112mgCarbohydrates: 24gFiber: 2gSugar: 16gProtein: 3g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
This is such a treat! I swapped the flour for Edmonds gluten free flour and it was perfect. Thanks for another great recipe!
Oh that's awesome, thank you for the feedback 🙂
Yes the Edmonds GF flour is a good 1:1 replacement!
Would this work camping cooked over an open fire or gas ring?
Hi Rachel, unfortunately not, this brownie cooks in the oven.