Anna Bakes Skillet Brownies with a Junior Chef Showdown Champion! Audrey joins Anna as they both try out Anna's amazing Gooey skillet brownie recipe from her latest book baking Day with Anna Olson. You can check out the recipe below!
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Serves 8 to 12 (Makes one 9-inch/23 cm brownie)
Prep Time: 10 minutes
Cook Time: 25 to 30 minutes
½ cup (115 g) unsalted butter
4 oz (120 g) dark couverture/baking chocolate, chopped
1 cup (200 g) granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
⅓ cup (50 g) all-purpose flour
¼ cup (30 g) cocoa powder
½ tsp fine salt
¼ tsp baking powder
1½ cups (375 mL) coarsely chopped sweet treats, such as cookies, candies, chocolate
bars, chocolate chips, etc.
10 to 12 large marshmallows, cut in half
Warm chocolate fudge sauce and/or butterscotch sauce, for serving
Vanilla ice cream, for serving
1. Preheat the oven to 350°F (180°C). Grease a 9-inch (23 cm) skillet or round baking
2. Melt the butter and chocolate together in a small saucepan over low heat, stirring
constantly until smooth (or melt the two together in the microwave, stirring every 10
seconds). Transfer to a large bowl.
3. Whisk in the sugar, followed by the eggs one at a time, and the vanilla. Sift in the
flour, cocoa powder, salt and baking powder and add all at once, stirring until blended.
Stir in 1 cup (250 mL) of the sweet treats and then scrape into the skillet or pan,
spreading to level it.
4. Bake the brownie for 20 to 25 minutes, until the edges lift up and the top of the
brownie loses its shine. Remove the brownie from the oven and increase the heat to
400°F (200°C). Arrange the marshmallows and remaining ½ cup (125 mL) of sweet
treats on top of the brownie and return to the oven for about 5 minutes to brown the
5. Let the brownie cool in the pan on a rack for 15 minutes before drizzling with warm
fudge and/or butterscotch sauce and spooning into bowls to serve with a scoop of ice
cream. While best served warm, these brownies can be cooled in the pan (do not top
with sauce), cut into squares and stored in an airtight container at room temperature for
up to 3 days.
From Baking Day with Anna Olson, Appetite by Random House, 2020
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