With fall around the corner we’re looking forward to cooler weather and our comfort food favorites. There's nothing more comforting than a warm, ooey gooey fudge brownie. And when it's filled with fresh, juicy blackberries? Now that's the BEST way to welcome fall.
This dark chocolate and blackberry skillet brownie is just SO good! The Guittard cocoa rouge paired with blackberries makes for uber rich and moist brownies. Top this baby with a couple of scoops of vanilla bean ice cream and you've got happiness in a cast iron skillet. As they cook, these blackberries break down into a warm and gooey sauce that acts like a sweet syrup oozing on the ice cream. You guys- I can't get over how good this was. Can you tell?
If you feel like sharing, use a large cast iron skillet and you'll have enough for the whole family. If you're like me and love those crispy edges you usually find at the edges of a brownie pan, try cooking these in mini skillets! You'll have the perfect portion size and a glorious ring of crispy chocolatey goodness. How do you think you'll top your skillet brownie? Would you add pecans or walnuts? Let us know what your favorite brownie mix-ins are in the comments below!
½ cup Guittard cocoa rouge (get unsweetened dark chocolate cocoa powder if you can’t find exact brand) **it is an extra dark cocoa powder that makes for uber rich and moist brownies!
½ cup all purpose flour
1 ½ cup sugar
2 pinch salt
1 ¼ stick butter (10 T), melted
1 tsp vanilla
3 eggs, whisked together
1 cup lightly chopped blackberries
3 cups California Giant blackberries, halved + ½ cup sugar for garnish
Preheat cast iron skillet in a 350 degree oven
In a large mixing bowl, stir together the cocoa rouge, flour, sugar, and salt until well combined
Add melted butter, vanilla, and eggs. Stir till no clumps are left and well combined.
Stir in chopped blackberries
Remove skillet from oven and quickly and evenly spread the brownie batter.
Return to oven and bake for 30 minutes or until a toothpick comes out clean.
While brownies are baking, gently toss halved blackberries together with ½ cup sugar and let marinate, stirring occasionally.
Once brownies have cooled slightly, cut a slice from the skillet and top with vanilla ice cream and macerated blackberries!
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Some might call our salesperson by day/food blogger by night, Kristin, "eclectic," and they'd be right on.