Molten Chocolate Skillet Brownie

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READY IN: 1hr
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (19 -21 ounce) package fudge brownie mix
  • 12
    cup vegetable oil
  • 2 14
    cups water
  • 1
    (4 ounce) bar bittersweet chocolate, fine-quality
  • 1
    (12 ounce) jar chocolate fudge topping
  • 1
    teaspoon vanilla
  • 12
    cup sliced almonds, toasted and coarsely chopped
  • vanilla ice cream (optional) or frozen whipped topping (optional)
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DIRECTIONS

  • Preheat oven to 350°F
  • Lightly spray bottom of an oven proof (12-in.) skillet with nonstick cooking spray.
  • Prepare brownie mix according to package directions for cake-like brownies with the eggs, 1/2 cup vegetable oil, and 1/4 cup water.
  • Spread batter over bottom of skillet.
  • Cut bittersweet chocolate into small pieces.
  • Sprinkle chocolate evenly over batter.
  • Combine 2 cups water and ice cream topping in a large microwave proof bowl; whisk until well blended.
  • Microwave, covered, on HIGH 5-6 minutes or until mixture comes to a full boil.
  • Whisk until blended; stir in vanilla. (Mixture will be thin.)
  • Carefully pour ice cream topping mixture over brownie batter in a circular pattern.
  • Bake the brownie batter, uncovered, 35-40 minutes or until sauce is bubbling around edges. (Top of brownie will appear very saucy, but will thicken as it cools.)
  • Carefully remove skillet from oven to a cooling rack.
  • Coarsely chop almonds using a Food Chopper; sprinkle evenly over brownie.
  • Lightly sprinkle with powdered sugar.
  • Spoon brownie into small bowls and serve warm with ice cream or thawed whipped topping, if desired.
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